Friday, October 19, 2012

Dilly Beans

We love Dilly Beans in our house and I never seem to make enough jars.  I recently turned two pounds of green beans into five more jars of the pickled goodness.

Make sure to use a recipe from a trusted source.  I would suggest the Ball Blue Book of Canning.  You want to make sure your recipe is safe and won't send anyone to the hospital with food poisoning.  For the record, I'm not a trusted source.  You don't know me.  I could be giving you my Grandma's recipe.  I'm not. . . this one is from the Ball Blue Book of Canning.  My point is that you should always check your sources.  Even me. 

That said, this is how I make my Dilly Beans.

Dilly Beans from Ball Blue Book of Preserving

Makes 4-5 pints

2 lbs green beans
1/4 c canning salt
2 1/2 c water
2 1/2 c white vinegar
1/4 tsp cayenne pepper PER JAR
1 clove garlic PER JAR
1/2 tsp. dill seed PER JAR or one head dill PER JAR

Wash and trim green beans.  Combine salt, vinegar and water into large sauce pot.  Bring to a boil.  Pack beans lengthwise into hot jars, leaving 1/4 inch headspace.  Add 1/4 tsp cayenne pepper, one clove garlic and 1/2 tsp dill seed or one dill head per jar.  Ladle hot liquid over beans, leaving 1/4 inch headspace.  Remove air bubbles.  Adjust two piece caps.  Process 10 minutes in a boiling water canner.

And the photos. . . .

Wash and trim them!  Don't toss the ends down the garbage disposal.  They may clog up the disposal and you may spend an hour of your Saturday night plunging the sink and stuffing baking soda and vinegar down it to clear the pipes. . . just saying.

I don't cut most of my beans but I do cut the super long ones in half so that they fit in the jar.

I also add 1/4 tsp pickle crisp to the jars to keep my beans crunchy.

Add you lids, process and you end up with some amazing dilly beans!  I let them sit for two or three weeks before opening.





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