Sweet Dilly Beans and Carrots
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Yields:
-
4 pints
ingredients
- 2 lbs green beans
- 4 large carrots
- 2 cups granulated sugar
- 2 cups apple cider vinegar
- 2 tablespoons coarse salt
- 1 head fresh dill
directions
- If necessary, trim ends of beans so they will just fit into pint jars when inserted lengthwise.
- Pare carrots and cut into sticks that are about the size of the beans.
- Into a large saucepan, turn the beans and the carrots; add enough boiling water so it comes up about 2 inches; bring to a boil; boil just until vegetables are tender--about 15 minutes; drain.
- Into a medium saucepan, put the sugar, vinegar, 2 cups water, and the dill; bring to a boil, stirring until the sugar dissolves; simmer for 5 minutes.
- Pack the beans and carrots lengthwise in 4 pint jars; cover with the hot sugar-vinegar mixture, leaving 1/2-inch head space.
- Place jars on a rack in a large pan, add hot water to cover jars by at least 1 inch.
- Bring water to a boil, then keep at a gentle, steady boil 20 minutes.
- Remove to cool.
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Reviews
-
I made this exactly as the recipe is written the first time. Beans & carrots too soft, liquid too sweet. The second time I reduced the sugar by 1 cup and reduced cooking to 10 minutes. Carrots and beans still too soft. Looked in my mother's old Kerr canning book and it recommends cooking beans only 5 minutes. I was disappointed to loose to batches. Also I wonder what type of beans are best for canning. I didn't like the bush or french varieties.