Dilly Beans

My awesome coworker gave me a few pounds of green beans from her garden and I pulled out my canning pot right away. I've been wanting to make some dilly beans all summer long.

Dilly Beans are pickled green beans and are a super easy way to can green beans with out having to use a pressure canner.

Dilly beans are great in bloody mary's, salads, snacking or whatever your heart feels like.

I got this recipe from "Food in Jars," by Marisa McClellan. 








Makes about 4 Pint Jars

Ingredients:

2 pounds of green beans
2 1/2 cups distilled white vinegar
1/4 cup pickling salt or kosher salt
1 teaspoon cayenne pepper
4 teaspoons dill seed
4 garlic cloves, peeled

1. Prepare the jars in a large pot. Sterilize the jars, in boiling water for 15 minutes. Place the lids and rings in a small sauce pan and bring to a simmer over low heat.

2. Wash and trim the beans so they fit in the jars. Combine the vinegar, 2 1/2 cups water, and salt in a pot and bring the brine to a boil.

3. Pack the beans in the sterilized jars, leaving 1/2 inch headspace. Add 1/4 teaspoon cayenne, 1 teaspoon dill seed, and 1 garlic clove in each jar. Slowly pour the hot brine over the beans and leave 1/2 inch headspace. Gently tap the jars on a towel lined counter-top to remove air bubbles. Check the headspace again and add more brine if necessary.

4. Wipe the rims with a clean towel and apply the lids and rings, and process in a boiling water bath for 5 minutes.

5. Remove from the boiling water and let cool on a folded towel for 12-18 hours. Let cure for at least 2 weeks before opening.

Wash and trim the beans.

Bring brine to a boil.

Place the cayenne pepper, dill seed and garlic in each jar.

Pack in those beans, pour in the brine and process for 5 minutes. Enjoy!