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.