Dilly Beans

It’s that time of year again.  You know that time of year when you think, why did I plant so many beans?  Dilly Beans is a sure fire way to use up some of them.  I did not even know these little bites of heaven existed until a few years ago.  I guess it is true, there are two kinds of people in the world those that love Dilly Beans and those that have never heard of them.  

This recipe is really easy and does not take all day.

2 lb of green beans, washed and the ends snapped off.
5 tablespoon Dill seed
2 1/2 cups white vinegar
2 1/2 cups water
1/4 cup canning salt
1 1/4 teaspoon crushed red pepper
5 cloves of Garlic, peeled
Jalapeno (optional)

These are easiest to can in the wide mouth pint jars.  If you can’t find canning salt a fine grain Kosher salt with no additives (anti caking agents) will work. 

Pack green beans into 5 sterile canning jars. sprinkle 1 tablespoon Dill seed, 1/4 teaspoon Crushed Red Pepper and a clove of garlic in each jar.  You can add a Jalapeno or hot pepper to each jar if you want them really hot.

On the stove top, in a medium sauce pan, bring the vinegar, water and salt to a boil.  Once boiling pour into bean filled jars leaving a 1/4 inch gap.  Put lids and rings on jars and process in a water bath for 10 min.

Beans are best if you let them sit for a week before opening.


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