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I am much happier growing green beans and cooking them than I am canning them. My sister is the expert
in our family when it comes to canning green beans. Along with green beans I have lots of herbs in the garden, especially dill. So it only makes sense that my sister would us this particular recipe. She found it on an old Meal Master recipes page. She says it's a keeper and we certainly enjoy the
results!
Dilly Bean Recipe - Canning Dilly
Beans
2 lbs tender green beans - stringless type
2 cups
water
2 cups white distilled vinegar
1 1/2 teaspoons pickling salt or to taste
1/3 cup sugar
2 bay
leaves
2 small onions - peeled and thinly sliced
8 red hot peppers
8 cloves garlic,
peeled
8 sprigs fresh dill
Wash beans and snip off ends. Discard any that are wilted or discolored.
In a saucepan combine
water, vinegar, pickling salt, sugar, bay leaves,
and onions. Bring liquid to a boil and simmer for 10 minutes.
Drop beans into boiling water and cook for just 5 minutes. They must still be
crisp.
Drain immediately and rinse in cold water.
Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove
garlic,
and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing.
Seal immediately.
Makes eight 8-ounce jars.
NOTE:
Thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans.
Click here to print this recipe
Click the link below to purchase stringless
green bean seeds from Burpee.
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