Dilly Beans
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 lbs green beans
- 1⁄4 cup canning salt
- 2 1⁄2 cups vinegar
- 2 1⁄2 cups water
- 1 teaspoon cayenne pepper, divided
- 4 garlic cloves, divided
- 4 heads dill, divided
directions
- Trim ends off beans.
- Combine salt, vinegar and water in a large saucepan.
- Bring to a boil.
- Pack beans lengthwise into 4 hot pint jars, leaving 1/4 inch headspace.
- Add 1/4 teaspoon pepper, 1 clove garlic, and 1 head of dill to each jar.
- Ladle hot liquid over beans, leaving 1/4 inch headspace.
- Remove air bubbles and adjust two-piece caps.
- Process pints in boiling water canner for 10 minutes.
Reviews
-
THE BEST RECIPE! I’ve tried others, with pickling spices, with mustard seed, with ACV. They all pale in comparison to this simple recipe. Vinegar, salt, dill and cayenne in water and you’re golden. Please remember that the beans may shrivel but don’t be discouraged! Let them be for 3 months and you will be rewarded with perfectly matured and plumped-up-pickled-beans.