Dilly Beans Canning Ball Food

DILLY BEANS CANNING RECIPE

Dilly Beans Canning Recipe image

Provided by Kendra Lynne

Number Of Ingredients 7

Ingredients

2 pounds green beans (about six cups)
1/4 cup canning salt
2 1/2 cups vinegar (I used white)
2 1/2 cups water
1 teaspoon cayenne pepper, divided (I used the flakes, not the powder)
4 cloves garlic
4 heads dill

Steps:

Wash beans, and trim ends off. I measured my beans to within 1/4″ from the rim of my pint jars and snipped them to size.
Combine salt, vinegar and water in a large saucepot.
Bring to boil.
Pack beans lengthwise into hot jars, leaving 1/4 inch headspace.
Add 1/4 tsp cayenne pepper, 1 clove garlic and 1 head dill to each pint jar.
Add 1/2 tsp cayenne pepper, 2 cloves garlic and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4 inch headspace.
Remove air bubbles.
Adjust two-piece caps.
Process pints and quarts 10 minutes in a boiling water canner.

DILLY BEANS

Dilly Beans image

Spicy pickled green beans made the old fashioned way. This was my Grandmother's recipe, I hope you enjoy!

Provided by RIIHI

Categories Side Dish

Time 35m

Yield 32

Number Of Ingredients 10

Ingredients

6 cups water
1 cup pickling salt
6 cups distilled white vinegar
8 heads fresh dill weed
½ cup pickling spice
½ cup mustard seed
8 dried red chile peppers
16 cloves garlic, peeled
1 teaspoon alum
5 pounds fresh green beans, rinsed and trimmed

Steps:

Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.
In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.

Nutrition Facts : Calories 41.6 calories, Carbohydrate 7.2 g, Fat 0.9 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 3481.3 mg, Sugar 1.2 g

PICKLED GREEN BEANS (DILLY BEANS)

Pickled Green Beans (Dilly Beans) image

This recipe was originally my Great Grandmother's I just recently found it in my Mother's stuff after she passed away a few months ago.

Provided by Matthew Molus

Categories Lunch/Snacks

Time 25m

Yield 10 Jars, 40 serving(s)

Number Of Ingredients 8

Ingredients

4 lbs green beans
1/2 teaspoon crushed red pepper flakes, per jar
1/2 teaspoon mustard seeds, per jar
1/2 teaspoon dill seed, per jar
1 whole garlic clove, per jar
5 cups vinegar
5 cups water
1/2 cup salt

Steps:

Clean and Cut beans to fit in tall Mason Jars. (one pint).
Place ingredients 2-5 into each jar.
Add beans to jar(s) until full.
Bring to boil ingredients 6-8.
Pour boiling liquid over beans.
Tighten lids.
Process in boiling water for 5 minutes. *Correction: Processing time should be 10-15 min, not 5.*.
I use what ever amount of beans I have on hand and make the liquid accordingly.

SPICY DILLY BEANS

Spicy Dilly Beans image

These are great beans to use in Bloody Mary's, or on an appetizer tray, or in your brown bag. I recommend starting with the 1/4 tsp. cayenne unless you know you really like the extra heat. Prep time does not include preparing the jars for canning.

Provided by Miss Annie

Categories Lunch/Snacks

Time 1h

Yield 6 Pints

Number Of Ingredients 8

Ingredients

2 lbs green beans, washed and trimmed at ends (Do not snap beans)
1/4-1/2 teaspoon cayenne pepper, per jar (according to your heat preference) or 1/4-1/2 teaspoon tabasco sauce per jar (according to your heat preference)
2 garlic cloves, per jar, whole and peeled
1/2 teaspoon mustard seeds, per jar (optional)
1 head dill, per jar (or 1/2 tsp. dill weed)
5 cups distilled vinegar
1/2 cup pickling salt
5 cups water

Steps:

Prepare jars for canning.
Bring vinegar, salt and water to a boil.
In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill.
Pack jars with fresh green beans, packed lengthwise.
Do not snap beans.
Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.

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