If you’re a fan of spicy food, you’ll love these dilly beans! They’re perfect for a quick and easy snack or side dish. Plus, they’re loaded with healthy vitamins and minerals. So what are you waiting for? Give this recipe a try today!
- 2 1/2 cups distilled white vinegar
- 2 1/2 cups water
- 1/4 cup pickling salt
- 3 pounds green beans
- 5 sprigs fresh dill
- 5 cloves garlic, peeled and minced
- 5 teaspoons dill seed
- 1 1/4 teaspoons red pepper flakes, or to taste
- 2 1/2 teaspoons yellow mustard seeds
- 1 1/4 teaspoons whole black peppercorns
- Prepare a boiling water canner and sterilize five pint-sized canning jars (see note). Place the lids in a small saucepan over very low heat to simmer while you prepare the green beans. Do not boil the lids.
- In a medium saucepan, bring the vinegar, water and salt to a boil over medium heat.
- Place one dill sprig, 1 clove garlic, 1 teaspoon dill seed, 1/4 teaspoon red pepper flakes, 1/2 teaspoon mustard seeds and 1/4 teaspoon peppercorns in the bottom of each of the sterilized jars. Set aside.
- Wash and trim the stem end of the beans so that they fit in the jar. Pack the beans into the jars, leaving 1/2 inch of headspace in the top of the jar.
- Carefully pour the boiling pickling liquid over the green beans in the jars, leaving 1/2 inch of headroom between the top of the liquid and the top of the jar.
- Seal with the warmed lids and rings.
- Using tongs, place the jars on the rack in the boiling water canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes.
- Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing.
- Store the unopened jars at room temperature for up to 1 year. Once the jars are opened, store in the refrigerator for up to 1 month.
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