Other Side Dishes
Garlic Dilly Beans - Canning
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hot shot red/black pepper mix
Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil.
Pack beans lengthwise into hot jars, leaving 1/4-inch headspace.
For pint jars: Add 1/4 teaspoon Hot Shot red/black pepper mix, (You can find this in the same spot as you find black pepper.) 1 clove garlic and 1 teaspoon dill.
For each quart jar: Add 1/2 teaspoon Hot Shot pepper, 2 cloves garlic and 2 teaspoons dill to each 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.