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


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