Pickled Dilled Beans
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 pounds Fresh tender green beans OR yellow beans (5 to
8 
16 Heads fresh dill
8 Garlic cloves (optional)
1/2 cup Canning or pickling salt
4 cups White vinegar (5 percent)
4 cups Water
1 teaspoon Hot red pepper flakes (optional)

Preparation

1 Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch head space. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch head space. 2 Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Dilled Beans in a boiling-water canner.

About


Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. Above 6,000 ft: 15 min. 1,001 - 6,000 ft: 10 min.