Dilly Beans
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Today I made Dilly Beans. These are one of my favorite garden snacks! They are a little spicy and nice and tangy. I love these for a crunchy low fat snack to munch on. I sometimes will add a little more pepper, or some extra hots to make them a little more spicy.
Ingredients
- 3 1/2 cups distilled white vinegar (5% acidity)
- 3 1/2 cups water
- 1/2 cup granulated sugar
- 1/4 cup kosher salt
- 3 tablespoons diced sweet onion
- 6 fresh bay leaves
- 1 1/4 tablespoon crushed red pepper flakes
- 1 1/4 teaspoons ground turmeric
- 1 teaspoon celery seeds
- 2 tablespoons dill seeds
- 1 1/2 teaspoons yellow mustard seeds
- 12 black peppercorns
- 3 garlic cloves, peeled
- 9 large fresh dill sprigs
- 3 pounds fresh beans, washed, strings removed, and trimmed to fit the jars if necessary
Instructions
1.) In a large, nonreactive saucepan over high heat, combine the vinegar, water, sugar, salt, onion, bay leaves, red pepper flakes, turmeric, and celery seeds and bring to a boil, stirring to dissolve the sugar and salt. Turn off the heat.
2.) Into each sterilized jar, put 2 teaspoons of the dill seeds, 1/2 teaspoon of the mustard seeds, 4 peppercorns, 1 garlic clove, and 3 dill sprigs. Fill the jars with the beans, standing them up vertically, and ladle over the hot pickling liquid, leaving a 1/2-inch (12-mm) headspace. Wipe the rims and threads clean. Place the lids and rings on the jars and finger-tighten the rings.
3.) Process the jars in a boiling-water bath for 13 minutes, adjusting for altitude if necessary. It's important that the jars seal properly and a vacuum forms. If any jars didn't seal, store them in the refrigerator.
I've tried many Dilly Beans recipes and this one is great! I often tweak the recipe a bit when I am making them, depending on what I have, or the taste I am going for. It is ok to add or take away pepper, or add a little extra garlic. All in all, this recipe is great the way it is.