This is a good way to use up the last of the green beans from the garden. Ted and Karen use big beans and can them in quart jars. This recipe came from Jennifer Straw, one of my co-workers at Blue Shield.

4 pounds green beans
5 cups white vinegar
5 cups water
½ cup salt

For each pint jar, add:
¼ teaspoon crushed red pepper
½ teaspoon whole mustard seed
1 clove garlic
½ teaspoon dill seed or one stem of fresh dill

Wash beans thoroughly. If beans are small, leave whole, otherwise cut in half or to height of jar. Pack into hot, clean jars. Add spices. I put the dill in the bottom of the jar.

Combine vinegar, water, and salt and bring to a boil.

Pour over beans, leaving ½ inch head space.

Process in boiling water bath 5 minutes.

Should make about 7 pints.