Spicy Pickled Green Beans

Instructions

• Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Place jars onto a rack and submerge in a large pot of water. Cover and bring to a rolling boil, then reduce the heat to low to keep jars warm until ready to fill.
• Meanwhile, combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
• Remove one empty jar from the canning pot. Place 2 garlic cloves, 1 teaspoon dill seed, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon cayenne pepper into the jar, then pack with green beans, filling to within 1/2 inch of the top. Slowly pour hot brine over beans, again leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of the jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from the top. Repeat to fill remaining two jars.
• Wipe the jar rims, then apply the lids and bands (not too tightly), and return the jars to the canning pot. Cover the pot and return the water to a rolling boil. Process for 10 minutes. Turn off the heat, remove the pot lid, and let the jars stand in the cooling water for 5 minutes to help ensure a good vacuum seal.
• Move the jars to a folded kitchen towel or wooden cutting board to cool completely before checking the seals.