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

8. Process according to the chart below.

• 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 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. pack your jar.

Processing Times for Water Bath Canner (Raw Pack)

Altitude

0-6,000 ft Above 6,000 ft

Pints

10 minutes 15 minutes

Quick Tip

Use a teapot for your brine, as this makes it easy to fill jars.

SHARON’S TIPS FOR DILLY BEANS

Why Water Bath?

Simple green beans, canned without pickling, would require processing in a pressure canner. But since these are pickled, you can use a water bath process. The added vinegar adds to the acidity and makes it a high-acid product. (If you like this recipe, double it for the next batch.)

Packing Jars

I like to keep my beans about jar length and pack them vertically for a nice presentation. Tip the jar over on its side to allow for easier arrangement of the beans.

Adapted from Resource:

https://nchfp.uga.edu/how/can_06/ dilled_beans.html