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


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