Go Back

Dilly Beans

Friday, August 21, 2015

Recipe from Ball Blue Book

2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper, divided
4 cloves garlic
4 heads dill

Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. Add 1/2 tsp cayenne pepper, 2 cloves garlic, and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4-inch-headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

Yields about 4 pints or 2 quarts

Go Back

Go Back


green pepper pie pecans radish chives chocolate bloody mary Rice wine vinegar celeriac wasabi artichoke plums rhubarb maple flank coeur pine nuts casserole green beans garlic fritters peas carrot top feta parmigiano zucchini baguette bacon bosc rouille sour potatoes fondue fennel Drinks celery hearts bell pepper chili chiles chimmichurri kirsch sauce pesto beet jack cheese olives Salsa Dressing gruyere bulgar fennel bulb tart fraiche polenta daisy walnut oil Chevre verde strawberries pork chop Eggplant biscuits pumpkin pancake hazelnuts sandwich carrots cornmeal Soup radishes Leek chilies berry bean gin Farmers' Market curry conserve heavy whipping cream lemon grass steak coconut milk collins carrot fronds capers blueberry compote barley Swiss Chard crisp plum pecan butter celebration cranberry pork cointreau syrup tuscan tomato juice panzanella Cider ramps bruschetta gorgonzola slaw egg cilantro bbq reggiano Red Onion spelt cantaloupe Tomatoes gouda cream prosciutto Kale cheese bread pudding stuffing roasted white beans arugula chipotle shiitake Salad cockaigne chimichurri mustard greens Potato walnuts onions beer mushrooms swiss couscous asparagus Spread Apple gratin chili peppers dijon vegetable tomato kohlrabi Tomatillos muffins sesame basil dilly imam Bread shitake caesar Butternut strawberry plum tomatoes shelling peppers sherry snow peas coriander Spinach jack egg noodles eggs Squash sweet potato coeur a la creme sunchokes leeks yellow onion yogurt currants bulgar wheat mint beet greens Jerusalem artichoke vinaigrette spring poblano Beans baby bok choy buckwheat kluski fennel seeds honey onion carrot tops pineapple kalamata beets pudding pickled chorizo tortillas lettuce Recipes shallots anchovy pasta vegetarian buttermilk habanero spiced winter squash jam celery root almonds flank steak goat Cheese Side thai wrap sausage bayeldi turnip dill watercress okra peach bok choy autumn oats creme brown sugar strata scallions fritter parmesan meatballs Cranberry Beans chicken dinner salad cauliflower sandwiches tomatoe wheat flour vanilla wafers cake melon Poblano Chili tenderloin knots blue cheese Greens anise gazpacho sweet apples sour cream shrunken heads pepper scapes absinthe almond milk hickory Shitake Mushrooms cucumber tomato corn pie pears tostadas chicken maple syrup turnips paste frittata nectarine beef Corn remoulade crepes latkes mushroom Vegan cream cheese