I made Dilly Beans on the recommendation of a friend who makes them with the beans from her garden. I had never even head of them before and she graciously shared her recipe with me. (Thank you Cindy Maisonneuve!) I cracked open a jar when we had company for lunch a few weeks ago and they were a big hit. Gerry suggested I might add more pepper flakes so I did that on the next batch. We really liked these!
Yield: the recipe indicates that this amount of liquid is enough for 5 pints. As in all things preserving-related, this varies depending on the size of the beans and how tightly you pack them.
- Green beans
- 4 cups water
- 2 cups cider vinegar
- 2 cups pickling vinegar (I used plain white vinegar)
- 6 Tbsp. salt (I used Kosher salt)
- 6 Tbsp. Sugar
- Garlic cloves
- Hot peppers (I used a titch of red pepper flakes)
- Heads of dill
Wash the beans and trim the ends. Trim them to a uniform length that will fit into the jars leaving a 1 inch head space.
Mix the water, vinegar, cider vinegar, salt, and sugar in a pot and bring to a boil.
In each hot jar put a garlic clove, a head of dill, and the hot peppers (or red pepper flakes).
Pack the beans into the jars and ladle the liquid over the top filling to allow a 1 inch head space.
Wipe rims to ensure they are clean and apply lids and rings. Process in water bath canner for 10 minutes
For my altitude here in Kamloops I need to increase the processing time by 5 minutes. You need to check the altitude for your location and adjust accordingly.