Save the season
Dilly Beans
Snappy pickled green beans with dill, garlic, and a pinch of heat. The full-strength vinegar brine makes the beans high-acid, so a simple water-bath is all it takes to can a bean glut.
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Ingredients
one batchFrom the garden
- 2 lb green beans, stem ends trimmed, cut to fit the jars
- 4 sprigs fresh dill heads or sprigs
- 4 cloves garlic, peeled
From the pantry
- 1 tsp red pepper flakes
- 2½ cups distilled white vinegar (5%) · full strength is what makes low-acid beans safe to water-bath; never dilute below this tested ratio
- ¼ cup canning or pickling salt