Gary's StoryThese are addictive. This came from Cindy F. by way of my sister Marilyn.
May be a way to get some veggies into the youngsters. If you can keep the grownups away from them.
You can make these refrigerator Dillys or canned Dillys. Boiling water bath is sufficient to can due to vinegar content.
fresh whole green beans 4 lbs.
mustard seed per jar
crushed red pepper flakes per jar
1 to 2 clove
garlic per jar cut in half
1 to 2 bunch
fresh dill weed per jar
4 to 6
clean sterilized 1 quart jars with lids
brine: 5 cups white vinegar, 5 cups water and 1/2 cup pickling salt
1Prepare the Brine: Heat the Vinegar, Water and Pickling Salt until boiling and salt is dissolved. Maintain at low simmer.
2Rinse the beans and trim off the ends. Clean and sterilize the jars. (Hot soapy water and hot rinse.)
3Add the Mustard Seed, Dill Seed, Garlic, Crushed Red Pepper and Fresh Dill sprig to each jar. Stuff jars till packed with whole Green Beans, stack vertically.
4Place towel on work surface so jars don't crack. With ladle or cup pour hot brine into jars to 1/2 inch of top. Slide knife in the remove air bubbles. cap and seal lids.
5Best after 4 to 6 days or more in fridge. Should keep for 1 month due to high vinegar content. Keep in fridge, eat within a week to 10 days of opening. Enjoy. They are addictive.
6If canning for shelf storage, Boiling water bath canning is sufficient, again, because of high vinegar content.
7As with all attempts at pickling we all have our taste preferences. Sometimes they are a Success and sometimes they are not. Keep precise notes and if you hit on a winner you will be able to repeat it. Adjust these spices and seasonings to your taste.
Nita Clapper NitaClapper - Apr 30, 2010
Thanks for this recipe and instructions. Our beans are up and it won't be long and we will have our first harvest. I look forward to trying the 'Dilly Beans'.
Pam Robbins QueenOfTheRange - Aug 2, 2010
Just finished making thirty-seven quarts of these! Everyone loves them, so a lot of these make great Christmas gifts! The only changes I use is no mustard seed, and cayanne pepper instead of crushed. So yummy!
Julie Sharp jcorning - Aug 15, 2010
Had a recipe similar to this one many years ago. I have done 5 quarts of yours so far, and everyone loves them very much. Thanks for sharing a great recipe!
Debbie McQueen debrn - Feb 24, 2011
This is just about the same as the Ball Canning Cookbook recipe. I've made these for years, and my baby sister always requests these for part of her Xmas gift.
Gary Hancq SidEFied - Feb 24, 2011
Nita, Pam Julie and Debbie, Just realized I didn't respond to a number of your comments. My apologies. My sister Marilyn gave me this recipe a couple of years ago. After she had served them at our Christmas get together. She got the recipe from a friend of hers. They are addictive. Hope you all enjoy. Happy cooking, Gary