Recipe by Secret Agent
My hubby makes these and they are sooooooo yummy!
Top Review by Mrs. Hughes
I made a few pints of these last year because we had so many green beans in the garden and we never heard of Dilly Beans...so we decided to try them. They were delicious! Everyone who has tried these are surprised by how good they taste. I like putting them in my salad. This recipe goes in my annual canning cookbook! Thanks for a wonderfully refreshing treat!
- 2 lbs green beans, tips and tails cut off
- 2 1⁄2 cups cider vinegar
- 2 1⁄2 cups water, filtered
- 1⁄4 cup pickling salt (canning salt)
- 2 hot chili peppers, small, dried and broken into 4 pieces
- 4 fresh garlic cloves
- 4 heads fresh dill
Directions See How It's Made
- Trim the green beans evenly and wash.
- Boil vinegar, water, and salt in a large pot.
- In each of 4 one-pint jars, pack the green beans. To make this job easy we set the jar on it's side and put the beans in so they look pretty in the jar.
- Put one piece of dried hot pepper, one clove of garlic in each jar and top with a head of dill.
- Pour the boiling liquid over all leaving 1/4 inch headspace. Remove air bubbles, adjust caps and process in a boiling water bath for 10 minutes, starting the counting from the time the water comes back to a boil. After 10 minutes turn off the heat and let the jars 'settle' in the hot water for about 5 minutes, remove to a towel to cool for 24 hours.
- Try to wait for at least two weeks before you eat them since the flavors mellow out in that time.