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Dilly Beans

Source of Recipe


From "Blue Ribbon Canning" by Linda J Amendt



List of Ingredients



• 4 pounds young green beans
  
• 8 teaspoons crushed red pepper flakes
  
• 8 teaspoons mustard seeds
  
• 8 cloves garlic, peeled
  
• 8 heads fresh dill
  
• 5 cups white vinegar
  
• 5 cups water
  
• ½ cup canning or pickling salt
  






Instructions



1. Trim the green beans to 4 inches in length. Set aside.
   
   
2. Place 1 teaspoon red pepper flakes, 1 teaspoon mustard seeds, and 1 clove garlic in each pint jar. Fill each jar half-full of beans, standing them up straight and leaving ½ inch headspace. Add 1 whole dill head to the center of each jar. Continue to add beans until the jars are full.
   
   
3. In a 6-quart stainless steel stockpot, combine the vinegar, water, and salt and bring to a boil over medium-high heat, stirring constantly until the salt is dissolved.
   
   
4. Ladle the hot vinegar mixture into the jars, covering the beans and leaving ½ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
5. Process pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.
   
   Makes about 8 pint jars
   
   






Final Comments


• For the best appearance and ease of packing the jars, choose straight beans. For a colorful alternative, add a quartered carrot stick to four sides of the jars while packing the beans.