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


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