Yay for me! I completed my first solo canning project this weekend. Dill Beans - yum! Well, I have no idea whether they're actually yum or not, because they have to cure for at least 2 weeks. I have high hopes though.
I used this recipe for the brine: Crisp Pickled Green Beans
I modified it a bit (put garlic cloves directly into the jars instead of cooking it into the brine). I also used quart jars instead of half pints, because that's just what I had on hand. So I amped up the dill per jar to account for that. Then I amped it up some more to account for my love of all things dilly. AND I put in some homegrown jalapenos. I did it all by myself! And if they turn out like crap, I'll never tell.