Yesterday, I went to my Aunt and Uncle’s to watch them (and my cousins) make dilly beans. I’ve never canned before so watching them made me realize that it’s definitely a lot of work! That said, it’s quite a beautiful process. The recipe they used is below – it comes from the Ball Blue Book Guide to Preserving. Enjoy!
2 lbs. trimmed green beans
4 heads dill
4 cloves garlic
1 tsp. cayenne pepper (they made different levels of spiciness – 1/8 tsp, 1/4 tsp, etc)
2-1/2 cups vinegar
2-1/2 cups water
1/4 cup canning salt (don’t substitute regular salt, this is chemistry!)
Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp. cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients in a large sauce pot (non-reactive, like an enamel or glass pot). Bring to a boil. Pour hot liquid over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Yield: about 4 pints.