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.
Makes eight 8-ounce jars.
Thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans.