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Dilly Beans II

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"This makes a great side to a frothy beer or an excellent addition to a Bloody Mary. Dilly beans also taste excellent in a salad or anywhere you'd enjoy a dill pickle. If you like heat, add 1 teaspoon chopped jalapeño to each jar."

List of Ingredients

â—¦ 5 cups distilled white vinegar
â—¦ 5 cups water
â—¦ ½ cup pickling and canning salt
â—¦ 8 cloves garlic, peeled but whole
â—¦ 8 dill flower heads or 8 teaspoons dill seeds
â—¦ 8 teaspoons mustard seeds
â—¦ 8 teaspoons red pepper flakes (optional)
â—¦ 7 pounds green or wax beans, trimmed


Recipe

This recipe is hot packed, so have clean jars resting in hot water. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat.

In a large stockpot, combine the vinegar, water, and pickling salt. Bring to a boil over medium-high heat, stirring often to dissolve the salt. Reduce the heat to low and simmer the brine for 5 minutes.

Place the hot jars on a cutting board and add 1 clove garlic, 1 dill flower head (or 1 teaspoon dill seeds), 1 teaspoon mustard seeds, and 1 teaspoon pepper flakes (if using) to each pint. Raw pack the beans into the jars, by tilting the jar on its side and stacking the beans on top of each other. Be sure the bean does not exceed a ½-inch headspace. If it does, simply trim it.

Using a funnel, ladle hot brine over the beans, leaving the ½-inch headspace. Remove any air bubbles and add additional brine if necessary to maintain the ½-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring to a boil and process the pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 8 pints