Below is a recipe I use for “Dilly Beans” and pickles. Do not cook the veggies; put them in raw. I usually put the spices/herbs in first on the bottom of the jar and then pack in the veggies. I cut the tops off the beans to make them fit. Water bath (if you need more direction on water processing, leave a comment for me) for 10 mins or if higher than 3000 feet add 5 more minutes. Here in Idaho I process for 15-20 minutes. Notice there is a variance in the spices – do it to your taste. Let sit for a month or more before you dig in to let the flavors steep.
GREEN PICKLED DILLED BEANS
2 lbs. stemmed tiny green beans
Pack lengthwise in jars leaving 1/4 inch headroom:
1/4 tsp. Red pepper Flakes
1-3 clove garlic (you can shave in too)
1 head of dill or 1 1/2 tbsp. dill seed OR 1-3 t of dill week dried
Add above to each jar.
2 1/2 c. water
2 1/2 c. vinegar
1/4 c. salt
Bring to boil, pour over packed jars, leaving 1/4 inch
headroom. Seal jars and process 15 minutes in boiling water
Makes 4 pints. Can use cucumbers for same recipe.