Dilly Beans Recipe
What you need – Kitchen supplies
water bath canner
canning seals and rings
towels and dish cloths
Green Beans – enough to make 4 pints or about 2 pounds
2 tsp of dill seed
4 cloves of garlic
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper
1 tsp of alum
Process your green beans – wash beans – snap off ends and snap (break or cut) to jar length. If there appears to be “strings” on the beans – pull them off.
Sterilize your jars and lids. Put 1/2 tsp dill seed and 2 cloves of garlic and 1/8 tsp cayenne in each jar after sterilized.
Pack the jars firmly with processed green beans and, leaving 1/2-inch space from the top of the jar.
Combine -vinegar, water and salt to make the pickling solution or brine. Bring this to a boil.
Turn the heat off your brine and when bubbling stops add the alum and stir.
Ladle the brine over the beans. Fill the jars so that the liquid covers the beans but leave just enough head space (about a ¼ – ½ inch) at the jar top to allow for expansion when processing in the hot-water bath. Use a knife and gently stir each jar to remove any trapped bubbles.
Process the jars in a canning pot for 8 minutes if under 1,000 FT or 10 minutes from 1,000 – 6,000 FT. Remove and allow to cool, making sure the jars have sealed by pressing on the lid. If it pops up the lid isn’t sealed and should be placed in the fridge and used within 2 weeks.
Dilly Beans will be ready to eat within a week and are good for about a year.
Back to green bean recipes
Find canning supplies at Ball Co.
Look at other green bean recipes https://traderscreek.com/recipes/recipe-index/