These are an amazing variety of heirloom string beans called Rattlesnake. I grow them every year, collecting enough seed in the autumn to plant the following spring, plus some to share.
Makes 4 pints
What you need:
Enough string beans to stuff the jars, about 2.5 pounds
4 cloves garlic
4 dill flower heads with leaves
1/4 cup coarse salt (with no additives, try kosher or sea salt)
1 teaspoon whole peppercorns
1 cup white wine vinegar
3 cups water
Prepare canning jars and lids. Clean and remove strings from beans. Divide garlic cloves, peppercorns, and dill between each jar. Tightly pack beans into each jar.
Place salt, vinegar, and water in a saucepan and bring to a boil. Pour over the beans, leaving 1/4 inch head room. Place canning lids on each jar and process in a hot water bath for 5 minutes.
Store for at least 6 weeks for full flavor.
(All amounts are approximate!)