Wednesday, July 22, 2015

Dilly Beans

I like having ready made side dishes to help make meal prep easy. As with applesauce, pickled beets, and salsa, these dill beans make a great side to sandwiches. We can throw burgers on the grill and enjoy a homemade dinner in about 15 minutes. The zippy beans are more substantial than a cucumber pickle and stay crisper in the brine. I've heard of people adding them to a relish tray, used as a swizzle stick for a Bloody Mary, or enjoying a whole jar in a single sitting.

Dilly beans are traditionally made with green beans. But since we grow both wax and yellow, I used both. The garlic and cayenne punch up the flavor. After making, let sit on the shelf for at least a week before eating.

Remove ends from beans and place in jar lengthwise.

Add fresh dill or dill seed, cayenne and garlic clove.

Combine brine ingredients and bring to a boil. Simmer 10 minutes and pour over
beans in jars. Adjust lids. Process 10 minutes in a boiling water bath canner.

Allow jars to sit at least one week before consuming.

Dilly Beans
from The Ball Blue Book
makes 4 pints

2 lbs green or wax beans
1/4 cup canning salt
2 1/2 cups vinegar, 5% acidity
2 1/2 cups water
1 tsp cayenne, divided
4 cloves garlic
4 heads fresh dill or 1/4 cup dill seed

Wash & trim beans. Peel garlic. Combine salt, vinegar, and water in a saucepan. Bring to a boil reduce heat and simmer 10 minutes.

Pack beans lengthwise into jars leaving 1/2 inch headspace. Add 1/4 tsp cayenne, 1 clove of garlic, 1 head of dill or 2 tsp dill seed. Ladle hot pickling liquid over beans leaving 1/2 inch headspace. Remove air bubbles, wipe rims and adjust lids. Place in a boiling water bath. When water starts to boil, process pints and quarts 10 minutes. Remove from canner, cool 12  hours. Remove rings, wipe jars and store. Consume within 1 year.

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