Dilly Beans


| July/August 2005


For great pickles, try this home-canning recipe for quick, crunchy dilly beans.

4 pounds of garden-fresh green beans

For each pint jar:
1 or 2 sprigs of fresh dill
1 clove of garlic (or to taste)
Pinch hot pepper

Pickling solution:
5 cups water
5 cups vinegar
1/2 cup pickling salt


Place dill, garlic and hot pepper in each pint jar, then pack jar with green beans (wide-mouth jars work best). Bring water, vinegar and pickling salt to a boil, and pour it over the beans, filling jars to one-fourth inch from the top. Process for 5 minutes in a boiling water bath. Yields 7 pints.




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