Dilly Beans

Dill pickled green beans are a hit with my pickle lovers.

These dilly beans are made with sprigs of dill weed....

Pickled products can be processed safely in a Water Bath Canner. With pickling, vinegar is added and acidifies the food.

When you are canning green beans without pickling you need to process in a pressure canner.

This recipe makes 4 pints.

Prepare

Gather your canning supplies

water bath canner
canning jars
canning seals and rings
jar lifter
canning funnel
large pot
bowls
large spoons
sharp knife
towels and dish cloths
ladle

Ingredients

Green Beans - enough to make 4 pints or about 2 pounds
4 sprigs of fresh dill weed or 4 heads of dill.
4 cloves of garlic
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper (optional)

Procedure

Wash beans - snap off ends and snap (break or cut) to jar length.

Add sprig of dill weed or head of dill and 1 garlic clove to each jar. if you like spicy try adding 1/8 tsp cayenne to each jar. (I personally like mild)

filling
jars with dilly beans

Pack each jar with beans length ways.

Combine -vinegar, water, salt. Bring to a boil.

Cover beans with pickling solution, leaving 1/4 inch head space.

removing
air bubbles from dilly beans

Remove air bubbles with a plastic knife or other small tool. I like to use an orange peeler.

Wipe rims clean and process according to water bath canning directions.

This makes 4 pints.

Process

pints and quarts process for 10 minutes

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet	Increase processing time
1001-3000	5 minutes
3001-6000	10 minutes
6001-8000	15 minutes
8001-10,000	20 minutes