Pickled Dilled Beans

  

Quantity: 8

Jar size: Pints

Ingredients:

4 lbs fresh tender green or yellow beans (5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5 percent)
4 cups water
1 tsp hot red pepper flakes (optional)

Instructions:

1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. Wash and trim ends from beans and cut to 4-inch lengths.

3. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic.

4. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary.

5. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace.

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

7. Adjust lids and process jars immediately in a boiling water canner according to the recommendations.

8. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Raw

Pints

5 min

10 min

15 min

 

Source: The National Center for Home Food Preservation




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