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Dilly Beans - Pickled Green Beans
A different way to preserve your garden grown green beans.
Dilly beans are dill pickled green beans. This recipe is for the spicy dilly beans that I make using the fresh green beans I grow in my garden. They are incredibly tasty, especially on salad, in tomato juice, on their own as a snack.
Basics of Home Canning
Home canning is basically preserving foods in jars. They can be pickles, sauces, vegetables, fruit, jams, or preserves. It can be a little intimidating to start with but once you get the hang of it you can preserve your favorite in season foods year round.
I started canning quite recently when I ran out of room in my freezer for the extra vegetables my garden was producing (and not all veggies respond well to freezing). I didn't want the extra to go to waste and there's only so much I can unload on my friends.
It turned out to be a lot of fun especially since I absolutely love pickles and dilly beans. The equipment needed to start out with is pretty minimal, you can get the jars at many stores or order them online, a pot big enough to cover the jars completely with water, other pots and pans for preparing the foods, and a good pair of tongs for removing the jars from boiling water.
An excellent virtual resource for first-time and experienced fresh preservers.
- USDA Canning Guide (1994)
The USDA Complete Guide to Home Canning The 1994 edition of the Complete Guide to Home Canning and Preserving is the only approved version of this document.
- Canning 101 - pickles, fruits, jams, jellies, etc. by Jackie Clay Issue #53
Canning 101 - pickles, fruits, jams, jellies, etc. - Article by Jackie Clay from Issue #53 Backwoods Home Magazine
Water Bath Canning
- 4 Pint Jars w/2-part lids
- Large Saucepan
- Large Pot for Processing/Sterilization
- Tongs (large canning tongs work best)
- Measuring cups and spoons
- 2 lbs Fresh Green Beans
- 1/4 cup Kosher or Canning Salt (I use Kosher)
- 2 1/2 cups White Vinegar
- 2 1/2 cups Water
- 4 cloves Garlic
- 4 heads Dill
- 2-4 Jalapeno Peppers
- 2 tsp Whole Black Peppercorns
- Place jars and lids in the large pot and cover with water, bring to a boil. Alternatively you can use a dishwasher with a sterilize setting to sterilize your jars.
- Wash and remove ends form the beans. Slice the garlic and chili peppers.
- Combine water, vinegar, and salt in large saucepan and bring to a boil, reduce heat and simmer at least 5 minutes.
- While waiting for the vinegar mixture to boil pack the jars with beans, 1 head of dill, 1 sliced garlic clove, 1/4 of the sliced peppers, and 1/2 teaspoon black pepper.
- Pour the vinegar mixture into each jar until nearly full. Place lids on the jars.
- Process the jars in a boiling water bath for 10 minutes.
- Store in a cool place for at least 2 weeks prior to eating.
Warning: These are spicy, if you don't like spicy foods reduce the amount of chili peppers or remove it altogether.
Rate this Recipe
Look my garlic turned blue!
Why Did My Garlic Turn Blue?
A chemical reaction between garlic, vinegar, and copper (usually from water or cooking utensils) will turn the garlic blue-green. The garlic is still safe to eat despite the funny color.
Cooking is chemistry, we just don't realize it most of the time. Many of the things we do while cooking involve changing the chemical makeup of food.
Other Pickled Green Bean Recipes
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Sweet-Pickled Green Beans Recipe
- Pickled Green Beans with Savory Recipe
Pickled Green Beans with Savory Recipe from The Gourmet Kitchen.
- The Amateur Gourmet - Pickled Yellow Wax Beans
The Amateur Gourmet is a humorous, energetic food blog filled with recipes, restaurant reviews, food videos and original songs all from the mind of Adam D. Roberts.