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


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