Tourne-Sol Farm Dilly Beans




2 lbs fresh yellow beans
4 dried cayenne chile peppers, whole
2 teaspoons dill seed
4 garlic scapes or 4 garlic cloves, peeled
2 ½ cups water
2 ½ cups vinegar
¼ cup salt

Remove stem tops from beans. Cut them if necessary so that they will fit standing upright in pint jars, coming to the shoulder of the jar.Sterilize jars, and have lids and seals ready in scalding water.Combine water, vinegar and salt and bring to a boil.Meanwhile, pack beans, lengthwise, into hot pint jars. To each jar add 1 cayenne pepper, 1 garlic scape (or 1 peeled garlic clove) and ½ teaspoon of dill seed. Pour hot liquid over the beans, filling each jar to ½ inch from the top.Fit with lids and process in a boiling water bath for 10 minutes.Wait at least 2 weeks before eating, for beans to develop their flavour. Don’t worry if the beans look shriveled after processing- they’ll plump up in a couple weeks.Yields 4 pint jars