It is the perfect time to start using dill. My family is very big on canning and preserving. We have spent many hours putting away the summer harvest for the long cold Utah Winters.
Both dill and beans are abundant in our garden, so I thought you might like this great dill bean recipe.
How To Make Dilly Beans
- Makes 6 1 pint jars of beans
- 3 cups of white vinegar (5% acidity)
- 3 cups of water
- 4 1bs of green beans
- 6 dill heads with seeds
- 6 tps of canning salt
- 1 1/2 tsp. cayenne pepper
- 6 cloves of garlic
Prepare pint jars and their lids by placing them in a canning pot and bring to a boil.
In a glass or stainless steel pot bring the water and vinegar to a boil. In each jar place 1 tps of salt, 1 Dill head, 1/4 tsp. cayenne pepper and 1 clove of garlic. Now pack each jar with as many beans as you can. Stuff them in tightly with the ends at the bottom and top. Be sure to leave a at leas 1/2 in space at the top of the jar. Pour hot vinegar water over the beans still leaving 1/2 in. head space. You may need to slide a plastic knife down the sides of the jar to get out any air trapped between beans, just be sure you still leave a 1/2 in head space. Wipe the top of the jar clean an seal with your lids. You will need use the water bath canning method for your beans. Boil you bottled beans in your canning pot for 10 minutes.
Remove the jars from the canning water and keep them in a cool dark place. Do not use for at least 30 days. This will create the pickled beans.
A special thanks to Sophie of SophieWrites.blogspot.com for the use of her Dilly Beans photos. Her Dilly Beans recipe is different that mine. I think I will be trying it out. I love the idea of the red peppers and mustard seeds.
Enjoy using dill and your dilly beans.