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Dilly Beans

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By azandersens
This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them.


Wash fresh green beans and snip off the ends. 
Put 1 clove garlic and 1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit.


Brine:
2 c. vinegar
2 c. water
1/4 c. salt - no iodine!
1/4 t. cayenne pepper


Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.




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Comments

Candice said…
Thanks for posting this! I can't wait to make some! I'll let you know how it turns out.
June 22, 2012 at 1:58 PM
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