Pickled Dilled Beans

Submitted by KATHLEEN Woller

"My friend Dora gave me this recipe. These are great in bloody mary's, with a sandwich and in rollups. I doubled the recipe and made 14 jars with about 9 pounds of beans. I used the tall jars. WIll definitely make these again."

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Yields: 6 jars
• Serves: 8

ingredients

• 4 -5 lbs fresh green beans (or yellow)
• 8 -16 heads fresh dill
• 8 -12 garlic cloves (optional)
• 4 cups white vinegar, labeled 5% acidity
• 4 cups water
• 1⁄2 cup pickling salt
• 1 teaspoon hot red pepper flakes

directions

1. Wash and trim ends from beans. Cut into 4 ingch lengths. In a 3-4 qt saucepan, combine vinegar, water, pickling salt and pepper flakes. Bring to a boil over high heat.
2. Meanwhile, in each hot pint jar (I ran mine through the dishwasher and used right after), place 1-2 heads dill and 1-2 cloves garlic. Firmly pack beans upright in jars, leaving 1/2 inch headspace. Pour hot vinegar mixture into jars, leaving 1/2 inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner or large pot for 10 minutes.
3. As jars cool you'll hear the lids pop as they seal.

Reviews

[BETHANY T.]

Awesome recipe Kathleen! I added the pepper flakes to the jars instead of to the water. This was my first time making these beans, and I will be making them again. Crispy, crunchy, spicy and tangy.... love em! I could hardly wait for 3 weeks to pass so I could finally taste them. Thanks for sharing this recipe!