Canned Dilly Beans

Name: Canned Dilly Beans
Yield: 4
Cuisine: Condiment
Ingredients: 2 pounds fresh string beans; 1/4 cup canning salt; 2 1/2 cups white vinegar; 2 1/2 cups water; 2 teaspoon red pepper flakes divided; 4 cloves garlic divided; 1/4 cup dried dill seeds or 4 heads dill, divided

Canned dilly beans are a favorite in our house. Ellie used not to eat them by the jar full as after-school snacks. The term “dilly” comes from dill weed and dill seeds in the pickling brine, which gives the beans their distinctive flavor. We like them as a bloody mary garnish but they can also be used on a charcuterie tray, chopped and mixed into tuna, egg or chicken salad or chopped as a relish for grilled Polish sausages.

Canned Dilly Beans

Yield: 4 pints

My step mom Kathy makes excellent Dilly Beans. This year my beans went crazy in the garden and I had enough for pickling myself.

Ingredients

2 pounds fresh string beans
1/4 cup canning salt
2 1/2 cups white vinegar
2 1/2 cups water
2 teaspoon red pepper flakes divided
4 cloves garlic divided
1/4 cup dried dill seeds or 4 heads dill, divided

Instructions

Prepare and wash your jars, lids, bands, and canning tools
Rinse the string beans and cut them into approximately 4-inch pieces to fit in the jar. Fill the jars
Add 1/4 teaspoon red pepper flakes, 1 clove of garlic, and 2 teaspoons of dried dill seeds or 1 head of dill to the bottom of the jar.
Combine the salt, vinegar, and water in a large pot. Bring to a boil, then reduce the heat
Pour brine over the beans in the jar.
Leave an inch of headroom for canning.
Cover the canner and bring it to a boil over high heat.
Insert your jars
Once the water boils vigorously, continue cooking for 10 minutes. Using a pair of tongs, pull the jars out of the water bath, let cool down, and settle.
Let the jars sit undisturbed. for 24 hours
Check the seals to make sure everything is sealed up. Whatever didn't refrigerate and eat within two weeks.