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


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