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From the Ball Blue Book
Difficulty: Easy
Servings: 4 pints
Ingredients
2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 teaspoon cayenne pepper — divided
4 cloves garlic — divided
4 heads dill — divided
Directions
Trim ends off green beans; combine salt, vinegar, water in large sauce pot; bring to boil; pack beans lengthwise into hot jars, leaving 1/4 inch headspace; add 1/4 teaspoon cayenne, 1 clove garlic, 1 head dill to each pint; ladle hot liquid over beans, leaving 1/4 inch headspace. Remove air bubbles. Adjust 2 piece caps. Process pints 10 minutes in a boiling water bath.
Categories: Boiling Water Bath, BWB Pickles & Pickled Stuff, BWB Vegetables, Canning, Preserving
Submitted by: wvhomecanner on June 7, 2010
ShellyBell says:
I’d like to make these but have never eaten any…I am wondering, what do they go well with? Are they more of a snack or a casual side dish, or to be eaten just like cucumber pickles? THANKS!
On November 28, 2010 at 5:31 pm
Dede ~ wvhomecanner says:
Kelly, it depends on who you ask 🙂
I always liked them as a swizzle stick in a Bloody Mary. At Thanksgiving, my brother had theirs on the relish tray with the olives, etc. Some like them with sandwiches – another type of pickle, yes. They are a bit crunchy and sour/dill/spicy. Really tasty! I like to make them with the nicest skinniest beans I can find.
dede
On November 28, 2010 at 6:46 pm
tami dinicola says:
My husband made dilly beans from his Grandmothers recipe last year. They came out good but very vinegry, he put skinney strips of carrots in the jar also. We eat them as a snack along with cheese and crackers.
On February 25, 2011 at 9:55 am