Ingredients
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6 pounds Green Beans
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4½ cups distilled White Vinegar
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4½ cups Water
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½ cup pickling Salt
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1 head Garlic
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8 teaspoons Dill
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1 teaspoon Red Pepper Flakes
Directions
Pickled green beans, known as dilly beans, make a forgiving first project for a novice canner, and the results are exceptionally tasty. An old-fashioned pickle, dilly beans have become trendy in recent years, and a jar of artisanal dilly beans sells for anywhere from $8 to $10. For the same money, you could easily buy enough green beans to make the 8 pints that this recipe yields. Save a few jars for yourself and swap the rest. If this quantity is intimidating, however, feel free to halve the recipe.
Dilly beans, like most pickles, need several weeks to cure for the flavors to develop fully. You can certainly swap pickles before they are ready to eat, but be sure to mark the date that you made the pickles and advise your trading partner when to open the jar.
Steps
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1
Done
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Prepare a boiling-water-bath canner and heat eight pint jars. |
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2
Done
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Trim the ends off the green beans, and cut the longer beans to a uniform length so that they will fit in a pint jar, leaving at least 1⁄2 inch headspace. |
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3
Done
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Combine the vinegar, water, and pickling salt in a saucepan and bring to a boil. Remove from the heat. |
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4
Done
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Pack the green beans tightly into the warm jars. Add 2 cloves garlic, 1 teaspoon dill seeds, and 1⁄8 teaspoon red pepper flakes to each jar. |
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5
Done
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Ladle the brine into the filled jars, leaving 1⁄2 inch headspace at the top of the jars. Bubble the jars and wipe off the rims with a damp cloth. |
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6
Done
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Place the lids on the jars and screw on the rings just until you feel resistance. |
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7
Done
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Process the jars for 10 minutes in the boiling-water bath. Allow the jars to cool in the water for 5 minutes before removing to a towel to cool completely. |
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8
Done
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Check the seals and store in a dark, cool place for up to 1 year. |
