water bath canning dilly beans recipe

while i'm away relaxing on the beach, soaking up the sunshine with margarita in hand, i give you dilly beans.

canning dilly beans in your hot kitchen during the steamy summer months is kind of like sitting on the beach. minus the waves & margarita.

you can thank me later.

dilly beans are like pickles, but dare i say better? they're delicious on the side of a salad or shared at a barbecue. a friend even mentioned that she tops fancy alcoholic drinks with her dilly beans! genius.

so grab those green beans & let's get to canning!

dilly beans recipe

adapted from the ball complete book of home preserving

makes about 12 pint jars

6 tablespoons pickling or canning salt

6 cups white vinegar

6 cups water

5 lbs green beans, trimmed & cut into jar-length pieces

3 large bell peppers, seeded & thinly sliced

whole black peppercorns

1 sprig of fresh dill or 1 teaspoon of dried dill seed per jar

24 cloves garlic

1. prepare canner, jars & lids in preparation for water-bath canning. see this link for a detail description of water-bath canning preparation.

2. in a very large stainless steel pot, combine salt, vinegar & water. bring to a boil, stirring to dissolve the salt. add green beans & peppers. return to a boil. once it has started boiling, remove the pot from heat.

3. place a pinch of peppercorn, 1 sprig of dill & 2 cloves of garlic to the bottom of each pre-heated jar. 

4. pack beans & peppers into the jar. add vinegar liquid from pot, leaving a 1/2 inch headspace. remove air bubbles within the jar with a wooden spoon. wipe rim & place the lid on top. screw the band on until resistance is met.

5. place jars in canner, ensuring they are completely covered in water. bring to a boil & process for 10 minutes. remove the canner from heat, wait five minutes, & then remove jars to cool. 

love,

natalie