This year I planted several bean plants - which have turned out beautifully I must say. I froze some, and we ate A LOT - some steamed and seasoned with butter, salt and cracked pepper; and I made a green bean casserole with others. I also added a few to stir fries, or just sauteed them in a pan. This is my recipe for pickled dilly green beans. I hope you enjoy.
Dilled Green Beans
Ingredients:
3 lbs of fresh green beans, ends trimmed if desired
5 fresh Chile peppers (optional)
3 cups water
3 cups white vinegar
1/4 cup pickling salt
1/4 cup sugar
1 tbsp dill seed (dried)
3 tbsp fresh dill heads, snipped
6 cloves of garlic minced
Directions:
Wash beans; drain. Trim ends if desired. Place enough water to cover beans in a large stock pot. Bring water to a boil. Add beans and fresh Chile peppers (if desired) to the boiling water. Return to boiling and cook uncovered for 3 minutes. Drain.
Pack the hot beans lengthwise into sterilized pint (500 ml) canning jars. You can cut the beans to fit if necessary. Place one hot pepper (if using) into each jar so that it shows through the glass. Set aside.
In a large saucepan combine the 3 cups of water, vinegar, pickling salt, sugar, dill seed and garlic. Bring to boiling. Pour over beans in jars, leaving a 1/2 inch head space. Add fresh heads of dill (chopped) to jars. Wipe jar rims and adjust lids.
Process the jars in a boiling water canner, or large stock pot for 5 minutes. Start timing when water returns to a boil. Remove jars and cool on wire rack
Makes 6 pints. (500ml)
Dilled Green Beans
Ingredients:
3 lbs of fresh green beans, ends trimmed if desired
5 fresh Chile peppers (optional)
3 cups water
3 cups white vinegar
1/4 cup pickling salt
1/4 cup sugar
1 tbsp dill seed (dried)
3 tbsp fresh dill heads, snipped
6 cloves of garlic minced
Directions:
Wash beans; drain. Trim ends if desired. Place enough water to cover beans in a large stock pot. Bring water to a boil. Add beans and fresh Chile peppers (if desired) to the boiling water. Return to boiling and cook uncovered for 3 minutes. Drain.
Pack the hot beans lengthwise into sterilized pint (500 ml) canning jars. You can cut the beans to fit if necessary. Place one hot pepper (if using) into each jar so that it shows through the glass. Set aside.
In a large saucepan combine the 3 cups of water, vinegar, pickling salt, sugar, dill seed and garlic. Bring to boiling. Pour over beans in jars, leaving a 1/2 inch head space. Add fresh heads of dill (chopped) to jars. Wipe jar rims and adjust lids.
Process the jars in a boiling water canner, or large stock pot for 5 minutes. Start timing when water returns to a boil. Remove jars and cool on wire rack
Makes 6 pints. (500ml)
Comments