Dilly beans are one of our favorite ways to enjoy the summer harvest. Pickling these green beans retains their crunch while adding a punch of flavor from the vinegar, garlic and dill. We have found it's great to keep a jar in the fridge for a quick snack, a topping for a sandwich or as a unique twist in potato salad. Once canned, they make a great gift that anyone is sure to enjoy, and by using a variety of colored beans they are even more attractive. Additionally, Canning these beans using the simple boiling water method is a great way to enjoy their fresh flavor all year long. Give this recipe a try before the end of bean season, and come December, we know that you will be happy that you did.
Dilly Beans
From Sherri Brooks Vinton
4 lbs green beans, washed and both ends cut off
6 garlic cloves, sliced
1 cup fresh dill weed
2 tablespoons dill seed
1 tablespoon black peppercorns
4 cups distilled white vinegar
2 cups water
1/4 cup sugar
2 tablespoons salt
8 one pint jars, lids and rings
Trim the beans so that they are 1 inch shorter than the jars. Tightly pack the beans into the hot jars (bring the jars up to a boil when you're getting the water ready for processing) and divide the garlic, dill weed, dill seed a peppercorns between them.
Bring the remaining ingredients to a boil in a nonreactive pot. Pour the hot mixture (brine) over the beans so that they are covered by 1/2 inch. Make sure there is 1/2 inch of space between the liquid and the top of the jar.
To preserve:
Process for 15 minutes using the boiling water method.
