Dilly Beans

Dilly Beans Recipe
loading...
loading...
Recipe Rating:
 1 Rating
Categories: Vegetables, Quick & Easy, Vegetable Appetizers
Serves: 4 to 6 quarts
Prep Time:
Cook Time:

Ingredients

4 qt fresh whole green beans 4 lbs.
1/2 tsp mustard seed per jar
1/4 tsp 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
Pinched by Cook4Family, and 72 more.
x7
Well Seasoned
Port Byron, IL (pop. 1,647)
SidEFied
Member Since Jan 2010
 
 
 
 
 
 
 
 
 
Gary's Notes:

These 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.

 

Directions

1
Prepare the Brine: Heat the Vinegar, Water and Pickling Salt until boiling and salt is dissolved. Maintain at low simmer.
2
Rinse the beans and trim off the ends. Clean and sterilize the jars. (Hot soapy water and hot rinse.)
3
Add 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.
4
Place 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.
5
Best 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.
6
If canning for shelf storage, Boiling water bath canning is sufficient, again, because of high vinegar content.
7
As 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.
Comments

6 comments

Showing OLDEST First
(Switch to Newest First)
NitaClapper
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'.
QueenOfTheRange
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!
jcorning
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!
debrn
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.
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
cabinfever
Deb Brown cabinfever
 
 
 
 
Aug 23, 2011
Gary, Thanks for sharing your recipe...I am going to make these for my family. I made a batch a few weeks back I followed the recipe from the Kerr canning book. I thought that they tasted salty... Others seem to like them. Again Thanks, God Bless you and yours..
Debi

Back to Top

Recipes You May Like:

View More Recipes for Vegetable Appetizers

Gift Membership