Pickled Pole Beans
30 to 40 fresh, young Kentucky Wonder pole beans
Fresh heads dill weed
Sterilize pint jars and tops and vertical pack beans. To each pint add 1/2 teaspoon red pepper, 1 or 2 cloves garlic, and 1 head fresh dill. For each pint bring to a boil a solution of 1/2 cup cider vinegar, 1/2 cup water and 1 tablespoon salt. Fill jars of beans with boiling solution and seal at once, preferably in boiling water bath for 5 minutes. Do not open for at least 3 weeks.
Serve as an hors d’oeuvre or condiment.