Crisp Dilly Beans
(Jackie Imhoff)

Note:  These beans can be canned in a hot water bath canner for 10 minutes, if desired.  Let beans cure in jars for two weeks before opening.

4 pints green string beans, kept whole
1 teaspoon red pepper flakes
4 cloves garlic, crushed
4 large heads fresh dill
2 cups water
1/4 cup canning salt
2 cups white vinegar

Cut string beans to fit standing upright in four hot sterilized pint jars, within 3/4-inch from top.  To each jar add:  1/4 teaspoon red pepper flakes,1 clove crushed garlic, 1 head dill.  In a saucepan, combine water, salt, and vinegar and bring to a boil.  Pour over beans, seal with hot lids, and refrigerate when cool, or process in hot water bath canner for 10 minutes, if desired.