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Dilly Beans

My very first post on home canning!! This is something I am pretty passionate about, so I'm a little sad that I decided to start this blog at the end of the canning season, because that means that I missed out blogging about peaches, pears, apricots, and applesauce.  As it is, I am going to be posting the end of our harvest canning. First up.....Dilly Beans! (aka pickled green beans).


This recipe makes 4 pints of pickled green beans.

What you'll need:
2(ish) lbs green beans
1/4 c. canning salt
2 1/2 c. vinegar
2 1/2 c. water
4 cloves peeled garlic
2 tbs dill seed
4 pint jars
4 new canning lids
4 canning rings
Water bath canner

Snap or trim the ends off of green beans and pack them vertically into clean pint jars (I like to lay my jar on its side while I do most of the packing, and then tip it upright and see if there is any more room). Put 1/2 tbs dill seed and 1 clove garlic in each jar.  Put the water, vinegar and salt in a sauce pan and heat to boiling, making sure to stir enough so the salt gets dissolved.  Pour the brine mixture over the beans in the jars, remove air bubbles, leaving 1/4 inch head space. Wipe down the rim of the jar and place lids and adjust rings on the jars.  Process in a water bath for 10 minutes (begin timing once the water comes to a rolling boil).  It takes about a month for the beans to "pickle," so put them in a cool dark place to let the flavors meld for a while.  ENJOY!

If your green beans are really, REALLY long this year, you can also use this recipe to make 2 quarts, just put 1 tbs dill and 2 cloves garlic in each jar and it'll yield 2 quarts.  I just like pints because I find that we have less waste this way.

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