Wednesday, July 22, 2009
Here is a Southern treat. Dilly Beans! These yummy treats are sour, spicy and crispy. A great summer snack or side dish to a picnic or BBQ.
2 pounds trimmed green beans
4 heads dill or 4 teaspoons dried dill
2 teaspoons red pepper flakes (optional)
4 garlic cloves
1 teaspoons cayenne pepper
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt or non iodize salt
Pack beans lengthwise into hot jars, leaving 1/4 inch head space. (wide mouth jars work best) To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head or 1 teaspoon dill (1/2 teaspoon red pepper flakes if you want them really hot). Combine remaining ingredients in a large pot. Bring to a boil. Pour hot liquid over beans leaving 1/4 inch head space. Remove air bubbles. I use a wooden chopstick to get air bubbles out. Top with prepared lids and rings. Process in a boiling water bath for 10 minutes. Let the Dilly Beans pickle for at least 4 weeks.
For guidelines and canning tips go here.