Ok. Clean and prep your green beans. This is about two pounds, ends clipped and cut to length.
You're going to want to leave at least a quarter of an inch of headspace in your jars, so none of your beans should be longer than that.
Here's a few seasonings.
I think the dried chiles are pretty bland, so I talked Miranda into letting me put a quarter teaspoon of cayenne pepper in as well for a touch of heat. The cayenne is variable. Just depends on how hot you like it.
Here's another shot of the prep. Each jar gets a clove of garlic, a pepper/cayenne, a head of dill, and beans.
Speaking of which, you can use either pints or quarts...
We're using quarts.
Pack the beans lengthwise into hot jars, leaving the quarter inch of headspace.
Mix and bring to a boil 2.5 cups of vinegar, 2.5 cups water, and 1/4 cup canning/pickling salt. Pour mixture over beans, leaving a quarter inch headspace.
Remove any air bubbles and cap, then process ten minutes in a boiling water bath.
Members: post anything - pictures, straight recipes, roadmaps (guidelines)... anything. Just so long as you prepared/cooked it... or, at the very least, you ate it (figured it didn't need preparing/cooking).