Dilled Green Beans

preserves · from the kitchen of Gretchen Barfoot

Dilled Green Beans — front of the card
front
Dilled Green Beans — back of the card
back

30 min active · 55 min total · about 6 pints (times estimated)

Ingredients

  • 3 lbs whole green beans
  • 1½ teaspoons cayenne pepper (divided among jars — ¼ tsp per jar)
  • 6 garlic cloves (1 per jar)
  • 6 dill heads, or 2 tablespoons dill seed (1 head or equivalent per jar)
  • 3¼ cups vinegar
  • 3¼ cups water
  • 6 tablespoons salt

Steps

  1. Wash beans and cut off ends.
  2. Pack beans lengthwise into clean, hot pint jars, leaving [illegible: ¼ inch?] headroom.
  3. Add to each jar: 1 clove garlic, 1 head dill (or approximately 1 teaspoon dill seed), and ¼ teaspoon cayenne pepper.
  4. In an enameled kettle, combine the water, vinegar, and salt. Bring to a boil.
  5. Pour the boiling brine over the beans in the jars, leaving ¼ inch headroom.
  6. Adjust lids and process in a boiling water bath for 10 minutes.
  7. Allow about 2 weeks for full flavor to develop.