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Dilly Beans

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Level: Intermediate

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Description

A crisp, crunchy little pickle that takes advantage of all those extra beans in early fall.

Ingredients

  • 2 pounds Fresh Green Beans
  • 4 whole Dried Cayenne Peppers
  • 4 cloves Garlic, Peeled
  • 6 teaspoons Dill Seed
  • 2-½ cups White Vinegar
  • 2-½ cups Water
  • ¼ cups Pickling Salt

Preparation

Wash beans thoroughly and snip off both ends of each bean. In each of 4 sterilized pint jars, add 1 dried pepper, 1 garlic clove, and 1 1/2 teaspoons dill seed.

Before packing the beans into the jars, combine vinegar, water, and pickling salt in a medium pot and bring to a boil. While that is heating, pack beans vertically in the jars as tightly as possible without crushing the beans.

Once the vinegar mixture has come to a boil, pour into jars leaving 1/4″ head space in each jar. Wipe rims of jars and lid, tightening the rings until they are finger-tight. Process jars in a boiling water bath for 10 minutes. Allow jars to rest for 24 hours, then label, remove rings, and store.

Adapted just a bit from Saving the Seasons.

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