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Canned Dilly Beans
Nb persons: 0
Yield: 8 pints
Preparation time:
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Source: Sherri Brooks "Put em Up"
4 lbs | green beans, washed, topped & tailed |
8 | garlic cloves, sliced |
1 cup | fresh dill weed, rubbed |
2 Tbs | dill seed |
1 Tbs | black peppercorns |
2 tsp | red pepper flakes |
4 cups | distilled white vinegar |
2 cups | water |
1/4 cup | sugar |
2 Tbs | salt |
Combine vinegar, water, sugar and salt in a medium (non-reactive) saucepan and bring to a boil. Dissolve salt and sugar. Keep hot.
Cut beans into lengths 1" shorter than the pint jars. Pack the beans vertically in 8 clean, hot jars (pint), somewhat tightly. Divide among the jars, the garlic (1 clove/jar), dill weed (1/8 cup/jar), dill seed (a little less than 1 tsp/jar), red pepper flakes (1/4 tsp/jar) and peppercorns (1/8 Tbs/jar).
Pour hot brine over the beans to cover by 1/2 ". Leave 1/2" headspace. Release trapped air. Wipe the rims clean; center lids on jars and screw on jar bands.
Process jars using boiling water method for 16 minutes (make sure there is at least 1" of water above the jars!). Turn off heat and let jars sit for 5 minutes. Remove jars and let sit (on a cloth covered surface) for 24 hours. Check seals, then store in a cool, dark place. Good for up to 1 year.
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