Dilly Beans

Ingredients

4-5lbs of green beans (I like to mix yellow beans too)
washed, topped and tailed.
Sliced Lemon (optional)
Carrots (optional)
6 Garlic Cloves
1 Cup fresh dill weed
Pickling spices
Mustard seeds (optional)
6 Cups of White Vinegar
3 Cups of Water
1/3 cup Sugar
3 Tablespoons of Salt

1.  Cut Beans into lengths of 1 inch shorter than the pint jars.  Divide Dill weed and sliced garlic into jars and put a few sliced onions in bottom of jars.  Add 1/8 teaspoon of pickling spice and whole peppercorns to taste in each jar.  Pack the beans vertically in eight clean hot jars, somewhat tightly.  Place 1 slicked lemon and a couple of sliced carrots if you wish for garnish (optional).  Add hot peppers if you wish for a hot/spicey version.
2.  Combine the vinegar, water, sugar and salt in a non-reactive saucepan and bring to a boil.  Pour hot brine over the beans to cover by 1/2 inch.  Leave 1/2 inch of headspace between the top of the liquid and the lid.
3.  To can: tighten lids and place jars into boiling water for 15 minutes to release and trapped air.   Turn off heat and let sit for 5 mins before removing from pot (canning pot).  Set aside for 24 hrs and check seals, then store in a cool dark place for up to 1 year.
`Gyoza Girl
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Published in: on August 21, 2011 at 6:09 PM  Comments (2)  

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2 CommentsLeave a comment

  1. These look fabulous!!! I cant wait to have a taste of your creations! I am sure they are divine! 🙂

  2. Yes, I will be interested to know how they are too. No matter how many times you make something, it’s really hard to recreated exactly what you did the first time!


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