DILLY BEANS Dill pickled green beans are a hit with my pickle lovers. I think we actually like these better than regular dill pickles. This recipe makes 4 pints. Ingredients
• 2 pounds green beans • 4 sprigs fresh dill weed or 4 heads dill • 4 cloves garlic • 1/4 cup canning salt • 2 cups vinegar • 2 cups water • 1 tsp. cayenne pepper (optional, but highly recommended if you like spicy!) Supplies
• • • •
Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure
Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions. 1. Wash and snap beans. 2. Combine vinegar, water, and salt. Bring to a boil. Keep hot while you pack your jar.
142 PICKLES & CONDIMENTS
3. Add dill (1 head or 1 tsp. seed), 1 garlic clove, and 1/8 tsp. cayenne pepper per pint jar. 4. Pack each jar with beans lengthways. 5. Pour brine over beans, leaving 1/4” headspace. 6. Remove air bubbles, wipe the rim clean, and place on seal and ring. 7. Place jar in the warm canner. Proceed to fill all jars. 8. Process according to the chart below. Processing Times for Water Bath Canner (Raw Pack) Altitude
Pints
0-6,000 ft
10 minutes
Above 6,000 ft
15 minutes
Quick Tip Use a teapot for your brine, as this makes it easy to fill jars.
