Dilly Beans
"This is one of my favorite pickles. I've always been a string bean lover, so I may have an innate bias. I can easily decimate an entire pint of these dilly beans in an afternoon, eating them out of the jar until all that's left is a bobbing garlic clove. They have the ability to stay incredibly crisp after many months on the shelf. When I'm not eating them straight from the fridge, I like them chopped up in tuna salad or on a cheese plate...."
INGREDIENTS
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2 pounds/910 g green beans
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2 1/2 cups/600 ml distilled white vinegar
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1/4 cup/50 g pickling salt
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1 teaspoon cayenne pepper
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4 teaspoons dill seed (not dill weed)
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4 garlic cloves, peeled
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