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Pickled Dilled Beans
Melissa Peterman
Approximately 8 pint jars
BeginnerStyle 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.
Total Steps
2
Ingredients
7
Tools Needed
1
Ingredients
- 4 cups Water
- 1 teaspoon Hot red pepper flakes(optional)
- 4 cups White vinegar (5 percent)
- 1/2 cup Canning or pickling salt
- 8 cloves Garlic(optional)
- 16 Heads fresh dill
- 4 pounds Fresh tender green beans OR yellow beans (5 to 6 inches long)
Instructions
1
Step 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
Step 2
Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for <a href="/technique/5LQDVZ7L/pickled">Pickled</a> Dilled Beans in a boiling-water canner.
Tools & Equipment
Lid