Continuing with my ‘preserving’ theme for recipes, I wanted to share one with you for my pickled beans. My daughters adore these—swearing they’re the best thing ever when served with a Bloody Mary. I can’t comment on the pairing idea as I’m not a fan of that particular beverage, but I can say that, even on their own, dilly beans are more than worth the effort it takes to make them.
And they just happen to be one of the easiest recipes you’ll ever come across. 😉
Dilly Beans (makes 6 to 7 pints)
4 pounds green beans
6 tablespoons pickling salt
3 cups white vinegar
3 cups water
1 tablespoon dill seed (or 6 to 7 heads fresh dill)
1 tablespoon mustard seed
1 ½ teaspoons dried hot red peppers (I use the crushed variety)
Combine salt, vinegar, and water. Heat to boiling. Pack beans into pint jars (no need to sterilize, as you’ll be processing for more than 10 minutes in the hot water bath). To each jar, add ½ teaspoon dill seed (or one head of fresh dill), ½ teaspoon mustard seed, and ¼ teaspoon dried crushed red pepper. Pour boiling liquid over beans, leaving ½ inch head space. Seal. Process for 20 minutes in a hot water canner.
Enjoy! 🙂
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