Dilly Beans- Guest Post

Today's Guest Post comes from Kenley Leigh at Green Door Hospitality! Welcome!
She's sharing her recipe for Dilly Beans- my dad canned a TON when I was growing up, but I've never done it myself. This recipe sounds uber-simple, gonna have to give it a go!

Green Door Hospitality looks at the adventure that can be found within everyday entertaining.  In an age where so much of human interaction is virtual, there is a simple beauty in seeing and relating with people in the “real world”.  Kenley Leigh lives in the greater Austin area with her husband and their adorable new Scottish Terrier.

Pantry Preserving:  Dilly Beans 

Dilly Beans, otherwise known as 'Pickled Green Beans', is a great way to preserve those tasty fresh green beans that become abundant in our gardens and farmers markets.  They are delicious on salads or as part of antipasto platters.  My personal favorite though is serving them as a garnish with a Bloody Mary!

This recipe will make 6 one-pint jars and can be stored for up to one year in a cool, dark place.  For best flavor, set aside for two weeks before opening. 

Dilly Beans -- modified from ‘The Art of Preserving’

• 3 cups distilled white vinegar 
• 6 Tbs kosher salt 
• 6 large, mature dill heads or 24 fresh dill sprigs 
• 1 1/2 tsp Aleppo red pepper flakes 
• 12 garlic cloves, peeled 
• 4 lbs green beans, washed and trimmed 

In a large saucepan, combine the vinegar and salt.  Add 3 cups of water and bring to a boil over medium-high heat, stirring to dissolve the salt.
Meanwhile, in each jar, place 1 dill head (or 4 fresh dill sprigs), 2 garlic cloves, and 1/4 tsp Aleppo red pepper flakes.  Trim the beans so they are 1/2 inch shorter than the height of the jars.  Pack the beans as tightly as possible into the jars. 
Ladle the hot brine into the jars, leaving 1/2 inch of headspace.  Remove any air bubbles.  Wipe the rims clean and seal tightly with the lids.
Process the jars for 10 minutes in a boiling water bath.  Let jars stand for 24 hours undisturbed.