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Spicy Dilly Bean Recipe (for canning)

SPICY DILLY BEANS

Green or wax beans are best in this recipe.

4 lbs green beans
6 TB salt
3 C. distilled white vinegar
3 C. water
1 tsp. dried dill weed (or 1 fresh dill head) per pint
1/2 tsp. turmeric
3 whole peppercorns
1 clove garlic (peeled)
1 slice fresh jalapeno(or 1/2 tsp. red pepper flakes)

Trim and wash beans well.

Combine salt, vinegar and water. Bring to a boil.

Add seasonings to each clean hot jar. Pack beans tightly in jars; cover with boiling liquid, leaving 1/2” head-space; seal. Beans must be completely covered with liquid.

Process in boiling water bath for 10 minutes.

Yields approx 6 pints.

Posted about 8 years ago

Thank you! I had a jar last year and they were great!

Posted about 8 years ago

You’re welcome Fhaith. My family loves these.

Posted about 8 years ago
macchick

macchick

Folia Helper

United States4b

My recipe states to let pickle for 6 weeks…how long to do you let yours pickle?

Posted about 8 years ago

IF…. and that’s a big IF my family lets me, I let them sit for at least 4 weeks. . My family usually opens one by the next day. LOL

Posted about 8 years ago

Hi there! You're reading a conversation in the Preserving the Harvest group on Folia.