Dilly Bean Recipe – So Simple Yet So Delicious
Makes 8 Pints – Easy Canning Dilly Beans Recipe For Beginners
Spicy Dilly Bean Recipe – So Simple Yet So Delicious. Well this year was my first year planting beans – green beans, yellow beans, black beans. Not that I’m too fond of beans but my hubs absolutely loves them. So to oblige his buds I planted 2 rows and wouldn’t ya know it – every single seed grew. I’ve got beans galore. My friend told me one of the easiest ways to save them is by making dilly beans. So here ya go. I found this awesome recipe – easy, so simple, and even I like them Enjoy 🙂
If you grow your own vegetables, grow your own fruit, or raise your own livestock, then I’m sure you already know of the rewards and benefits of having homegrown food at your fingertips. But what if you’re just getting started and are looking for ways to preserve every bit of produce you’ve toiled over the past spring, summer, and fall? If this is you (and it was me) then you have to check out this easy to make Spicy Dilly Bean Recipe – So Simple Yet So Delicious. It’s so easy even a beginner canner will nail it.
Spicy Dilly Bean Recipe – So Simple Yet So Delicious
thank you foodiecrush for the recipe
Ingredients
4 pounds fresh Green Beans
8 to 16 heads fresh Dill seed blooms
16 Garlic cloves peeled and smashed
8 whole Cayenne pepper chile or for extra spice try Thai chiles smashed
6 c Water
6 c White Vinegar
3/4 c Canning or Pickling Salt
Instructions
First things first – sterilize your jars, the lids and rings, which I do in my dishwasher and then keep there so they stay warm until ready to use.
In each jar add 1-2 dill blooms and 2 cloves of garlic, then pack the jars firmly with your green beans and one cayenne pepper, leaving 1/2-inch space from the top of the jar.
Make your liquid brine by bringing the water and white vinegar to a boil. Then add the canning or pickling salt and stir to dissolve.
Ladle the vinegar mixture into the jars leaving ½ inch space from top. Wipe edges of jar rims clean and place a sterilized lid and then a ring on the jar.
These can be processed in a hot water bath for 10 minutes. Once done turn off the heat, allow the canner to cool, remove the jars, and place them on a kitchen towel to cool.