Every few years, I go crazy with the home canning exploits. As soon as the green beans come in (usually July-ish) I will be doing pickled green beans. Canning pickled green beans are probably the easiest thing you could ever can. It's a great thing to learn canning techniques on.
Pickled Green Beans
Makes 4 pints
2 lbs. green beans
1/4 c. canning salt
2 1/2 c. vinegar
2 1/2 c. water
2 teas. cayenne pepper, divided
8 cloves garlic, divided
4 heads dill, divided
Trim ends off beans. Combine salt, vinegar and water in a large saucepot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4 in. headspace. Add 1/2 teaspoon cayenne (more to taste), 2 cloves garlic and 1 head of dill to each pint . Ladle hot liquid over beans, leaving 1/4 inch headspace. Remove air bubbles. Adjust 2 piece caps. Process pints 10 minutes in a boiling water canner. Yield: about 4 pints.