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


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