Dilly Beans with Garlic
Whether you are simply a pickle lover or you really dig a good Bloody Mary, these dilly beans are for you! A little garlic and cayenne pepper add zip!
Servings: 6 pint jars
Equipment
- 6 pint jars with lids and rings
Ingredients
- 2 ½ pounds green beans and/or yellow wax beans washed and trimmed
- 4 cups vinegar
- 4 cups water
- 6 tablespoons pickling salt
- ⅛ - ¼ teaspoon cayenne pepper PER jar (to taste)
- 6 heads of dill
- 6-12 cloves of garlic 1-2 cloves per jar
Instructions
- To prepare, trim beans so that they will just fit under the rim of pint jars, approximately 4 inches long. Additionally, peel the garlic cloves and have them prepared for canning.
- Prepare jars, lids, and rings by washing and keeping warm. Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged).
- Fill each jar with one to two cloves of garlic, one head of dill, and 1/8-1/4 teaspoon cayenne pepper. Stuff jars with trimmed beans, keeping the beans below the top ring portion.
- Meanwhile, bring salt, vinegar, and water to a boil reduce to a simmer until the jars are prepped. Pour the pickling liquid over beans. Remove air bubbles.
- Wipe the top of the jar with a damp piece of paper towel. Put lids and rings on, tightening to finger tip tight.
- Lower into canner, raising heat and bringing to a rolling boil. Process for 10 min, adjusting for altitude (if over 1000 feet).
- Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars.
Notes
- Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. Simply store them in the refrigerator.
- Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.