Canned Homemade Spicy Dilly Pickled Green Beans
I love canning my own pickled dilled green beans! is one of the easiest things you can do with your green beans to preserve it for later use! ANYONE can do this! Want to tone down the "strong" flavor? add less garlic. Try adding a slice of lemon to brighten the taste too!
4 lbs fresh tender green or yellow beans (5 to 6 inches long)
6 to 14 heads fresh dill
1/2 cup canning or pickling salt
4 cups water
4 cups vinegar (5% acidity: white vinegar is best, apple cider vinegar also works well).
6 to 7 garlic cloves
red pepper flakes (optional) or 6 to 7 small hot peppers (seeded, optional)
yields 6 to 7 pints.
Wash green beans, trim ends.
Sterilize canning jars.
Add 1-2 dill heads, 1 garlic clove, 1/8 tsp red pepper flakes or 1 small seeded hot pepper to bottom of jar then pack raw beans into jars leaving 1/2" head space.
In a saucepan heat the water, vinegar, canning salt and 1 tsp red pepper flake (optional for even spicier dilly beans) Heat to a boil. Fill jars leaving 1/2" head space of juice space from top using funnel. Process in water bath 5 minutes (add 5 mins more if at altitude 1001-6000 ft and add 10 more mins if above 6000 ft) Set jars on cloth to cool down, ensure lids are sealed once cooled after 24 hours, clean, label and store. Let the jars sit 2-3 weeks before eating, to let spices absorb into beans.
Recipe adapted from : NCHFP
Photos by: Diane Baker for Canning and Cooking at Home