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


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