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Dilly Beans

September 7, 2014

I’ve done quite a bit of canning so far this summer. Last weekend it was three kinds of salsa (tomatillo, spicy tomato, and basic tomato), as well as yellow tomato jam (which tasted like honey), marinara sauce, and peaches. Earlier this summer I canned wild raspberry jam, currant jelly, blueberry butter, roasted peach butter, pickled watermelon rind, grainy white wine mustard, and dilly beans!

jars of food

And we’re still working on eating up batches of orange marmalade, vanilla rhubarb earl gray jam, cherry wine jelly, herbes de province wine jelly, and pear butter from earlier this year. I finally had to dedicate a shelf just to canning jars because they were taking over the bookshelves.

canning shelf

I’m posting the dilly bean recipe today because I know I will want to make this one again–they are delicious!

2 pounds green beans (trimmed so they fit in the jars)

2 1/2 cups white vinegar

1/4 cup pickling salt

1 tsp cayenne pepper

4 tsp dill seed

4 garlic cloves, peeled

Prepare 4 pint jars and their lids for a boiling water bath. Combine the vinegar, 2 1/2 cups water, and pickling salt in a pot and bring to a boil. Pack the beans into the clean, hot jars leaving 1/2 inch headspace. Add 1/4 tsp cayenne, 1 garlic clove, and 1 tsp dill seeds to each jar. Pour the hot brine over the beans in each jar, leaving 1/2 inch headspace. Use a chopstick to dislodge bubbles and check the headspace again. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 5 min. Let sit 5 min before removing, then let sit undisturbed on the counter for 12-24 hours. Remove the rims, wipe the jars, and let cure 2 weeks before eating.

(Recipe from Food in Jars by Marisa McClellan)

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From → Vegetables

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