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


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