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


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