Pickled Green Beans Aka Dilly Beans Food

PICKLED GREEN BEANS " DILLY BEANS"

Steps:

• 1. Cut green beans to fit inside pint canning jars.
• 2. Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
• 3. Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
• 4. In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
• 5. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

PICKLED GREEN BEANS (DILLY BEANS)

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.

PICKLED GREEN BEANS (AKA DILLY BEANS)

Steps:

• Prep your canning pot by inserting a rack to keep your jars off the bottom of the pot, place pint jars in and fill it with water. Bring to a boil to sterilize while you prepare the rest of your ingredients.
• Wash and trim your beans so that they fit in your jar. If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attending.
• Combine vinegar, water and salt in a medium saucepan and bring to a boil. While it's heating up, pack your beans into the jars, leaving 1/2 inch headspace (distance between the tops of the beans and the rim of the jar).
• To each jar, add 1/4 to 1/2 teaspoon cayenne pepper, 1 clove of garlic and 1 teaspoon dill seeds.
• Pour the boiling brine over the beans, making sure to leave that 1/2 inch headspace.
• Use a plastic knife to remove air bubbles from jar by running it around the interior of the jar. Wipe the rims and apply the lids and rings.
• Process for 5 minutes in a boiling water bath (remember that you don't start timing until the pot has come to a roiling boil).
• These beans want to hang out for a least two weeks before eating, to thoroughly develop their flavor.

DILLY BEANS (PICKLED GREEN BEANS)

Steps:

• Prepare 6- 1/2 pint jars & lids for canning. Fill processing pot half way with water, simmer over light heat.
• Trim green beans to 1/4" shorter than jar.
• In 2 quart saucepan combine brine ingredients heat to boiling over high heat.
• In each jar place 1 dill sprig, 1/8 of crushed red pepper (an extra clove of garlic if desired). Pack green beans tightly into jars.
• Remove garlic from brine, ladle brine with in 1/4" of the top of the jars. Place lids on jars (do not tighten all the way).
• Process for canning by simmering in processing pot until bubbles do not rise from the lids. Carefully remove and allow jars to cool.
• I am an amateur canner - please feel free to verify canning procedure!

TANGY PICKLED GREEN BEANS

Steps:

• In each canning jar put the dill, garlic and red pepper flakes.
• Heat to a boil the water, vinegar and salt. Then set aside.
• Wash beans then cook for 15 minutes.
• Drain the beans then cut the ends off each bean. Cut each bean into pieces as desired that will fit into the canning jars.
• Note: The beans will be very soft at this stage but will later change to a perfect texture with a slight crisp.
• Fill each jar with the bean pieces.
• Fill each jar with the the liquid mixture.
• Seal each jar and boil entire sealed jar for 15 minutes.
• ADDITIONAL TIPS:.
• We let these sit in storage for 6 weeks before eating them. I'm not sure that is necessary to let them sit that long.
• When purchasing the green beans make sure they are fresh not frozen. I always purchase a little more than I need in case I run short at the very end.
• I usually end up making more of the liquid mixture as needed until all jars are full.
• The dill, garlic and pepper amounts listed are to fill PINT size pickling jars.
• Cooking the beans for 15 minutes does soften them initially but the canning process firms them up and they end up being perfect with just the right consistancy. Just trust me on this. I thought the first batch I made would end up being trash and have been surprised every since.
• I've been making these beans for years now. I've had cans sit on the shelf for over a year we've recently enjoyed and finished off. That part must be the boiling and sealing process that allows them to remain good for months like that.
• Recently I've started double and trippling the garlic pieces inside. The garlic ends up pickling too and is super good to eat right out of the jar.