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Dilly Beans

Summer in a Jar is one of my most-used cookbooks of all time.  Published in 1986, it is perfect for home gardeners who just want to make one or two jars of lots of different types of pickles, jams and preserves.  Of all the home canning I’ve done, most of the recipes are from this book.  And so when there’s a plethora of beans, I turn to it to make dilly beans. The green beans have been beautiful so this is the time to make them! When I open a jar in the middle of winter, it's a real treat. Add a piece of a hot pepper if you like 'em hot! Leave it out if you don't!

Many of the recipes are written with ingredients for single jars, but are very easily adapted to making multiples.   

Dilly Beans

2 C green beans or wax beans, trimmed to 4”
1 C white vinegar
½ C water
1 garlic clove, peeled
1 small white boiling onion
1 dill head or 1 spring dill
1 bayleaf (optional)
1 tsp pickling salt
1 piece of a hot pepper (optional)

In a non-aluminum saucepan, combine the vinegar and water and heat to boiling.  While the brine heats, pack each clean, hot jar with 1 garlic clove, one onion, 1 dill head or sprig, 1 bayleaf and one tsp pickling salt.  Pack in the beans, leaving ½” head space.  Pour the hot brine over the beans, leaving ½” head space.  Seal.  Process for 10 minutes in a boiling water bath or steam canner.  Cool undisturbed for 12 hours.  Store in a cool, dry place. Do not open jars for 6 weeks to allow flavors to develop.