Dilly Beans Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Green Beans - enough to make 4 pints or about 2 pounds
4 sprigs of fresh dill weed or 4 heads of dill.
4 cloves of garlic
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper (optional)
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Directions: |
Directions:Wash beans - snap off ends and snap (break or cut) to jar length.
Add sprig of dill weed (or head of dill) (or 1 tsp dill seeds) and 1 garlic clove to each jar. if you like spicy try adding 1/8 tsp cayenne to each jar. (I personally like mild)
Pack each jar with beans length ways. You can also cut your beans short and pack them that way. I just think it looks nice to have them long and lengthways. An easy way to do this is to tip the jar in your hand and fill. This way the beans stack nicely.
Combine -vinegar, water and salt to make the pickling solution or brine. Bring this to a boil. The best way to do this is in a stainless steel tea pot. It makes it so easy to just pour the brine into each jar without having to use a ladle.
Turn the heat off your brine and when bubbling stops, cover beans with pickling solution, leaving 1/4 inch head space. I let the bubbling stop or it tends to splatter coming out of the spout of the teapot.
Remove air bubbles with a plastic knife or other small tool. Just push the tool gently between the dilly beans moving things around just enough to let the air bubbles rise. There is a tool you can buy specifically for this purpose, but an orange peeler is what I always turn to. It just fits perfectly and is usually hand.
Wipe rims clean, you don't want any pickling solution or bean bits on the rim of the jar. It may interfere with the sealing process. Place your flat lids and screw bands on finger tight.
Process pints and quarts 10 minutes in boiling water bath.
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Number Of
Servings: |
Number Of
Servings:4 pints or 2 quarts. |
Personal
Notes: |
Personal
Notes: I add hot peppers to my dilly beans, we like them with a bite. ( any kind of hot peppers I have on hand)
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