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Dilly Beans

2 pounds bush green beans (round slim bean not flat) 
2 1/2 cups vinegar 
2 1/2 cups water 
1/4 cup canning salt 
1 teaspoon cayenne pepper, or 1 sliced jalapeno with seeds, not stems 
4 cloves garlic peeled  
4 heads fresh dill 
2 One quart sterilized canning jars.

Trim ends of green beans. Set lids of jars to boil in water in a small pan. Combine vinegar and water and salt in a large saucepot. Bring to a boil.

Pack beans lengthwise into hot jars, Add 1/4 teaspoon cayenne papper, or the jalapenos slices, 2 cloves garlic and 2 heads of dill to each quart.

Ladle the boiling vinegar solution over beans. leaving 1/4 inch headspace. Place caps (still hot from the boiling water) on jars. Invert jars till cool.

You can place them in a hot water bath for 10 minutes, if desired. Store in a cool dry place for 4-6 weeks before opening.

After opening keep refrigerated. These are delicious! and non FAT!

 

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