These dilled beans are yummy and the longer they sit the better they get.
We grow green beans in our garden, I like Slenderette. I can some for regular eating and I also make the Dilly Beans. Last year I made the mistake of not planting enough so I didn't make the dilled beans.
This year I made sure I had plenty for both kinds of beans.
This is what you'll need to make the Dilly beans. Along with canning jars, lids and a pot for a water bath.
Dilly Beans
4 pounds green beans
5 cups distilled vinegar
5 cups water
1/2 cup salt
Mustard seed, dill seed, garlic cloves (halved), crushed hot red pepper.
Combine vinegar, water and salt in pan, heat to boiling. Cut beans to fit into pint jars. For each pint add 1/2 teaspoon mustard seed, 1/2 teaspoon dill seed, 1 clove garlic (cut in two), 1/4 teaspoon crushed red pepper. Fill jars with green beans. Pour vinegar solution over beans to within 1/2 inch of top. Put on lids and process in water bath 5 minutes.
I find it easiest to put the jar on it's side to fill with beans.
It's hard to wait for these tasty beans but they get better with time. Store in refrigerator after opening, that is if there are any left.
A thought to ponder: "If you've never experienced the joy of accomplishing more than you can imagine, plant a garden." Robert Brault
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