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


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