Pickled Dilly Beans – Amish Canning Recipe
Pickled Dilly Beans
Ingredients:
- 4 lbs. fresh tender green or yellow beans
- 8 to 16 heads fresh dill
- 8 cloves garlic
- ½ cup pickling or canning salt
- 4 cups 5% vinegar
- 4 cups water
- 1 tsp. hot red pepper flakes (optional)
Directions:
Wash and trim ends of beans.
In each pint jar, place 1 or 2 dill heads and 1 clove garlic.
Pack jars (pints only) with beans, standing them upright; trim beans if necessary to ensure proper fit, leaving half an inch of headspace.
Combine salt, vinegar, water, and pepper flakes (if using). Bring to a boil. Add hot vinegar solution to beans, leaving ½ inch of headspace. Following the directions in the post, “Water-Bath Canning: A Step-by-Step Guide,” process the pickled dilly beans as follows:
Process pints for 5 minutes at 0 to 1,000 feet altitude; 10 minutes at 1,001 to 6,000 feet altitude; 15 minutes above 6,000 feet.
Alternatively, you can process the jars using the “Lower-Temperature Pasteurization Process” found in The Amish Canning Cookbook.
Yield: About 8 pints
This recipe has been provided as an excerpt from The Amish Canning Cookbook by Georgia Varozza.
Learn more below.
 |
The Amish Canning Cookbook By Georgia Varozza Available Now From the author of The Homestyle Amish Kitchen Cookbook comes a great new collection of recipes, hints, and Plain wisdom for everyone who loves the idea of preserving fresh, wholesome foods. Whether instructing a beginning canner or helping a seasoned cook hone her skills, certified Master Food Preserver Georgia Varozza shows people how to get the very best out of their food. With its expert advice and warm tones, The Amish Canning Cookbook will become a beloved companion to those who love the tradition, frugality, and homestyle flavor of Amish cooking! Learn more: The Amish Canning Cookbook |
