Jean and Roxanne Riggs
Dilly beans and dill dip surrounded by fresh dill from the garden.Dill Pickle Beans

2 lbs. fresh green beans
3 cups water
1 cup white vinegar
2 T. pickling salt
2 T. dried or fresh dill weed
1/4 t. cayenne pepper
2 cloves minced garlic

Wash beans and drain. Trim ends. Cut beans to fit pint jars. Cook beans in a large amount of boiling water, uncovered, for 3 minutes. Drain. Set aside.

In a 4- to 6-quart kettle or Dutch oven, mix water, vinegar, salt, dill weed, cayenne, and garlic, bringing to a boil. Pack beans lengthwise into hot, clean pint jars and leave 1/2 inch headspace. Pour hot pickling liquid over beans and leave 1/2 inch headspace. Adjust lids on. Process in boiling bath for 10 minutes (start timing when water returns to boil). Makes 4 jars.

Dill Butter

Mince fresh dill weed or sprinkle dried dill weed and a few drops of lemon juice with a softened stick of butter. To be enjoyed on crackers, fresh baked bread, or baked on top of fresh fish.