Dilly Beans

Julia Flaherty

2 lb. tender green beans
1 tsp. red pepper (opt.)
4 cloves garlic
4 lg. heads of dill
2 c. water
¼ c. pickling salt
2 c. white vinegar

Stem beans and pack in hot jars. To each pint, add ¼ teaspoon red pepper, 1 clove garlic and 1 head of dill. Heat together water, salt and vinegar. Bring to a boil. Pour over beans. Seal. Makes 4 pints. 

These are good to use on relish trays as well as for meals.

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This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.