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Dilly Beans
Source: Comes from Maine canners (Entered by Rick B)When you have access to a good supply of green beans and want to put some away for the winter.
Serves: 4 Pints
Ingredients
2 pounds
Fresh Green beans whole (approx)
1/4 cup
Kosher salt
2 1/2 cups
Vinegar
2 1/2 cups
Water
4 cloves
Garlic
4 heads
Dill
1 tsp
Cayenne pepper / optional
Step by Step Instructions
- Sterilize four pint jars, lids and rings and keep hot until ready to use. Make the brine by bringing the salt, vinegar and water to a boil.
- Wash the beans several times, drain and cut the blossoms ends. Place beans in boiling water for a min, drain and put in ice water for 2 mins. Do not cut the beans, buy beans approxmately the size of your jars or smaller. Stuff the jars with as many beans as possible. The easiest way to do this is to place the jar on its side while you fill it.
- To each jar add one clove garlic, one dill head and one fourth teaspoon cayenne pepper(optional on the cayenne). Fill the jars to one half inch from the top with the boiling brine. Wipe the rims and adjust the lids and rings
- Process the pints for 10 minutes in a kettle filled with boiling water. Make sure the jars are covered by at least two inches of boiling water and that the water reaches a full rolling boil. Remove the jars immediately with canning tongs.
- Place the jars on a counter away from drafts and let cool for 24 hours
- Note: Dilly beans have vinegar included, which changed the acidic level. When the acidic level is high enough, pressure canning is not necessary
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