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


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