Title: Pickled dilled beans
 Categories: Vegetables, Canning
      Yield: 8 Pints
 
      4 lb Fresh tender green beans
           -- OR yellow beans
           -- (5 to 6 inches long)
      8    -to...
     16    Heads fresh dill
      8    Garlic cloves (optional)
    1/2 c  Canning or pickling salt
      4 c  White vinegar (5 percent)
      4 c  Water
      1 ts Hot red pepper flakes
           -- (optional)
 
  Yield: About 8 pints
  
  Procedure: Wash and trim ends from beans and cut to 4-inch lengths.
  In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1
  clove of garlic. Place whole beans upright in jars, leaving 1/2-inch
  headspace. Trim beans to ensure proper fit, if necessary. Combine
  salt, vinegar water, and pepper flakes (if desired). Bring to a boil.
  Add hot solution to beans, leaving 1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  Table 1. Recommended process time for Pickled Dilled Beans in a
  boiling-water canner.
  
  Style of Pack: Raw.  Jar Size: Pints. Process Time at Altitudes of 0 -
  1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias