This recipe appears similar to the one we used last year! We tried it in June 2012 but we haven’t cracked open a jar yet so we’ll let you know.
Prepare for hot water bath canning.
Set large pot of water to boil on the stove.
Wash beans, drain. Cut beans to fit pint jars.
Cook beans in boiling water, uncovered, for 3 minutes or until just bright green. Drain.
In a 4 or 6 quart dutch oven (or large pot), mix 3 Cups water, vinegar, salt, dill weed, cayene and garlic. Bring to a boil.
Pack beans into hot, sterilized pint jars, leaving 1/2 inch headspace.
Pour hot pickiling liquid over beans, leave 1/2 inch headspace.
Adjust lids and process in hot water bath for 20 minutes.