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


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