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


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