Sweet Dilly Beans and Carrots

"I never make this recipe without thinking of picking green beans on my Uncle's Farm. I think I ate more raw green beans than I put in the basket. This is my favorite pickled bean recipe. My daughter always called them "squeaky beans." When you bite them they squeak! NO KIDDING!!!!!!"
 
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Ready In:
1hr 5mins
Ingredients:
6
Yields:
4 pints
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ingredients

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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

  1. 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.
     
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