In an earlier post about brunch at Hundred Acres, I mentioned how delicious their dilly beans were. I had no idea what dilly beans were, so I had to find out. It's actually just a pickled green been and boy are they delicious! Especially in a Bloody Mary. Grab a mason jar and here you go!
You will need:
2 pounds green beans, trimmed to fit your jars
1 teaspoon cayenne pepper (you can use more if you're a spice person)
4 cloves garlic
2 1/2 cups white vinegar (5%)
4 heads dill
2-1/2 cups water
1/4 cup canning salt (don't substitute regular salt, this is chemistry!)
4 cloves garlic
2 1/2 cups white vinegar (5%)
4 heads dill
2-1/2 cups water
1/4 cup canning salt (don't substitute regular salt, this is chemistry!)
Pack beans lengthwise into boiling hot (sterilized) jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp. cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients in a large sauce pot (non-reactive, like an enamel or glass pot). Bring to a boil. Pour hot liquid over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Wait two weeks before enjoying.
Happy Canning!
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