Emprimir
Correo Electrónico
Add a photo
Ingredientes
- These sassy green beans are a natural in a Bloody Mary cocktail, but don’t think they’re just for drinks. Cut up, they make a wonderful salad garnish and are perfectly happy lounging on the side of a plate, next to a sandwich. Betcha’ can’t eat just one!
- Makes 8 pints
- 4 pounds green beans, washed
- 4 peeled garlic cloves, chopped
- 8 flowering dill weed heads
- 2 Tablespoons dill seeds
- 2 Tablespoons black peppercorns
- 4 cups distilled white vinegar
- 2 cups water
- 2 Tablespoons sugar
- 2 Tablespoons Canning & Pickling salt, or kosher salt
- optional: jalapeno pepper slices or whole small chiles
Direcciones
- Note: Prepare canning jars before starting your preserving project.
- 1.) Trim stem end of bean (leave "tail" end) and cut one bean about 1 inch shorter than the height of the pint jar. Save the measured bean to use as a guide, and either using a kitchen shears or a paring knife, trim the rest of the beans. Note: some people find it's easier to pack the beans as they work, others like to trim all the green beans first, then pack them; it's up to you.
- 2.) Pack the beans snugly, lengthwise, into clean pint jars. Holding the jar on it's side with your non-dominant hand makes this job much easier.
- 3.) Place a dill head into each jar, then sprinkle the garlic, dill seeds, and peppercorns evenly amongst the eight jars. If you want a spicy option, add sliced jalapeno peppers at this point or tuck a one whole small chile length-wise into the jar, parallel to the beans.
- 4.) In a large pan, combine the vinegar, water, sugar and salt. Bring to a boil, stirring & cooking just long enough to dissolve sugar and salt, then pour over the beans, covering the contents of the jar by ½ inch, then leaving ½ inch headspace.
- 5.) Release any trapped air bubbles by carefully running a chopstick or other non-metallic utensil around the edges.
- 6.) Wipe the rim of each jar clean. I like to use a slightly-damp paper towel.
- 7.) Place lids on jars, and screw bands on fingertip-tight.
- 8.) Place jars on a rack in a canning kettle or large stockpot, making sure jar tops are covered with at least 1" of hot water. Cover with a tight-fitting lid, bring to a boil and process in a Boiling Water Bath for 10 minutes. Turn off heat, remove lid and let jars rest for 5 minutes in the kettle.
- 9.) Remove jars from kettle using jar-lifter tongs and place on a towel on your kitchen counter, preferably in a draft-free place.
- 10.) Let rest for 24 hours, then check for proper seal before storing. If jars lids seal*, store them in a cool, dark place for up to one year.
- *Check lids for a proper seal by pressing down on the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is unsealed. Place unsealed jars in your refrigerator and eat within 3 months, or within one month after opening.
- Helpful tip: If you have leftover brine after filling the jars, make fridge pickles. Simply add raw cut-up veggies or hard-cooked eggs plus fresh or dried herbs and /or dried chili flakes to brine and let them sit for a week or so to soak up the briny goodness. Same goes for the brine that's left in the jar after you eat all the Dilly Green Beans. Reuse that tasty brine!
Languages
Evaluaciones
21 de Agosto de 2013
I love to can my own fresh vegetables. My mom had some dilly beans made by a relative she hasn't seen in ages. She didn't get a chance to ask for the recipe. But by her description of what it tasted like, this may be it. I'm going to make a batch and see.
