Dilly Beans     Yield:  Makes 4 Pints          Liz  
2 lbs Fresh Green Beans
1/4 cup Kosher or Canning Salt (I use Kosher)
2 1/2 cups White Vinegar
2 1/2 cups Water
4 cloves Garlic
4 heads Dill
2 large or 4 small Jalapeno Peppers
2 tsp Black Pepper
Place jars and lids in the large pot and cover with water, bring to a boil. Wash and remove ends form the beans. Slice the garlic and chili peppers. Combine water, vinegar, and salt in large saucepan and bring to a boil, reduce heat and simmer at least 5 minutes. While waiting for the vinegar mixture to boil pack the jars with beans, 1 head of dill, 1 sliced garlic clove, 1/4 of the sliced peppers, and 1/2 teaspoon black pepper. Pour the vinegar mixture into each jar until nearly full. Place lids on the jars. Process the jars in a boiling water bath for 10 minutes. Store in a cool place for at least 2 weeks prior to eating.