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PICKLED DILLED GREEN BEANS




Source of Recipe


Pat T

PICKLED DILLED GREEN BEANS

2 lbs. fresh green beans
2 quarts water
3/4 cup cider vinegar (at least 5% acidity)
1/2 cup pickling salt
1 tsp. whole peppercorns
1-1/2 tsp. mixed pickling spices
1/4 cup dill seed
2 bay leaves

Wash beans and break off the ends. Cook beans in boiling salted water for 8 minutes. Drain and pack into sterilized canning jars.

Combine water, vinegar, pickling salt, peppercorns, pickling spices, dill seed, and bay leaves in a large deep saucepan. Bring to a full rolling boil.

Fill jars with hot vinegar mixture to within 1/2-inch of top. Remove air bubbles and add more hot mixture, if needed, to fill jars to within 1/2-inch of top.

Seal, following manufacturer’s directions.

Process in boiling water bath for 15 minutes.

Makes 2 quarts total.

Note: Let stand at least 2 days for flavors to penetrate beans.