I’ve had numerous requests for this recipe.  It is from an old cookbook about Victory Gardens that were planted during World War II.  My son took a jar of these to his wrestling banquet last year and the team emptied it in record time.  The award won is a blue ribbon at the Great Frederick Fair. 

                                                                               Dilly Bean Pickles

2 pounds fresh, green beans left whole

4 small cloves garlic, peeled

4 heads fresh dill or 4 tsp dill seeds

1/2 tsp red pepper flakes

2 1/2 cups white vinegar

2 1/2 cups filtered water

3 tblsp Kosher salt

Wash beans. Peel garlic.  In each of 4 sterilized pint canning jars place 1 clove of garlic, 1 head of dill or 1tsp dill seeds, and a pinch of red pepper flakes.  Fit beans into jars vertically, packing them tightly.  Allow 1/2 inch of space at the top of each jar.  (I pack them with the blossom end up and evenly slice the ends off leaving 1/2 inch of space.) Bring vinegar, water and salt to a boil, stirring enough to dissolve salt.  Pour hot liquid over beans filling to within 1/4 inch of rim.  Fasten clean, new canning jar lids and rings onto tops of jars following manufacturers directions.  Place jars in canning rack and lower slowly into warm bath with 2 inches of water covering jars.  Bring water bath to boil and process at a rolling boil for 5 minutes.  Remove rack of jars carefully and allow to cool  away from drafts and or cold air.  Check lids for seal and remove rings after 24 hours.  Pickles will be ready to eat by Christmas.