On the Menu Today~
This recipe makes a small batch of dilly beans.
You can make two quart jars like I did or
make four pint size jars.
I know some of your are thinking,
“Why would I want to make only two quart jars or
four pint size jars of dilly beans? Isn’t that a waste of time?”
I never made dilly beans before,
so if they didn’t turn out….so be it.
Today when I stopped at my favorite farm stand,
they were selling 2 1/2 pound bags of green beans for .75 cents.
It was a no brainer….time to give dilly beans a try…
if they didn’t turn out….I wouldn’t be out much….but if they did turn out….
I’ll head back to my favorite farm stand,
get me some more green beans and
can a huge batch of dilly beans!
I went in search for my canning supplies….
fresh green beans, ends trimmed
2 1/2 cups
apple cider vinegar
2 1/2 cups
granulated white sugar
whole dill seed
crushed red pepper flakes
- Bring the apple cider vinegar, water, salt and sugar to a boil in a saucepan.
- Boil gently for 5 minutes.
- Meanwhile, mix together dill seed, black peppercorns, mustard seeds, red pepper flakes, and coriander seeds. Divide mixture between two glass canning jars.
- Place 1 clove of garlic into each jar.
- Tightly pack the green beans into the jars with the spices and garlic.
- Pour the vinegar mixture over the green beans in the jars to within 1/4 inch of the tops of the jars. Wipe the rims, fix new two-piece lids in place to finger-tip tightness and process in boiling water bath for 15 minutes.
- Carefully transfer to a rack to allow to cool completely.
- Carefully remove the rings, wipe down, label, and store in a cool, dark place for up to a year. If there are any jars that don’t seal, refrigerate immediately after processing. Let the pickled beans sit in the refrigerator for 2 to 3 weeks, before opening and eating.