Dilly Bean Addiction, by Kira

I tend to grow a lot of beans.

This year I grew two different types,

green bush bean and dragon tongue bush bean.

The only fresh ones we seem to eat are the ones we snack on while outside.

Otherwise they are all processed into dilly beans.

I can never seem to make enough.

A few nights ago I made my first batch of the season and would like to share a recipe.

The recipe comes from a book called

Put 'em Up , by Sherri Brooks Vinton.

This book is full of great recipes.

The main reason that this is a favourite is because of the low fruit to sugar ratio, and often replaces the sugar with honey.

We are always trying to lower or ditch the sweeteners altogether.

Dilly Beans:


makes about 8 Pint jars.




4 pounds of green beans washed and topped
6 cloves of garlic peeled and sliced
1 cup of dill weed
2 Tbsp of dill seed
1 Tbsp black peppercorns
4 cups of white vinegar
2 cups of water
1/4 cup sugar
2 Tbsp of salt




To prepare:


1. Cut beans one inch shorter then the pint jars. Pack the beans, garlic, dill, dill seeds and peppercorns into hot jars.


2. Combine the vinegar, sugar, and salt in a pot, bring to a boil. Pour hot brine over the beans to cover by 1/2 an inch. Leave half an inch head space between liquid and lid.


To preserve:


CAN: Use the boiling water method. Release trapped air. Wipe the rims clean; centre lids on jars and screw bands on. Process for 15 minutes. Remove jars and set aside for 24 hours. check the seals, then store in a cool dark place for up to 1 year.


Notes:


This is the original recipe.
I used apple cider vinegar instead of white.
I did not put in the peppercorns or dill seeds.
I doubled the amount of fresh dill.
I also added some extra garlic.


For a more in-depth description of the canning process,
check out a recent post at Gardening for Chumps.