Dilled Beans

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Dilled Beans

Dilled Beans

Instructions

  • 4 lbs fresh tender green or yellow beans (5 to 6 inches long)
    8 to 16 heads fresh dill
    8 cloves garlic (optional)
    1/2 cup canning or pickling salt
    4 cups white vinegar (5 percent)
    4 cups water
    1 tsp hot red pepper flakes (optional)
    Yield: About 8 pints Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1.
    Table 1. Recommended process time for Pickled Dilled Beans in a boiling-water canner.
    Process Time at Altitudes of
    Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
    Raw Pints 5 min 10 15
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