Spicy Pickled Green Beans (Kopie)

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Makes 4 pints

3 pounds green beans
4 long thin red chilies (use gloves when handling!)
3 large garlic cloves
1 tablespoon peppercorns
1/4 cup fresh dill
2 1/2 cups water
2 1/2 cups white vinegar
1/4 cup salt

Trim and remove string from green beans. Cut to fit into jars. Prepare jars, rings and lids for canning.

Bring water, vinegar and salt to the boil.

Fill each jar with beans until they are snug. Insert chilies and garlic. Divide peppercorns amongst jars. Divide dill amongst jars. Ladle the boiled pickling liquid into the jars leaving headspace. Wipe rims of jars, apply lid and screw on rings. Process in boiling water bath for 12 minutes.

Remove carefully and allow to cool to room temperature. During this cooling time, you'll hear quiet pops letting you know your jars have sealed. If by the next day, some of the jars haven't sealed, you can store in refrigerator to be eaten as soon as possible. Allow the sealed jars to sit at least one month in a cool, dark place before opening.