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Dilly Beans (or use brine for Dill Pickles) Recipe

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This recipe for Dilly Beans (or use brine for Dill Pickles) is from Nitchman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs or more trimmed green beans (may combine with yellow wax beans)
4 cloves fresh garlic, sliced in long thin strips
4 wedges small onions
4 or more sprigs of fresh dill with nice heads (or just dill seed)
1 t. cayenne pepper (optional)
2.5 c vinegar
2.5 c water
1/4 c canning/Kosher salt
tall pint canning jars, lids, and rings
Directions:
Directions:
Bring vinegar, water and salt to a boil to make brine. Meanwhile, pack beans lengthwise into hot, clean jars, leaving 1/4 inch head space. Trim so ends will be under the liquid. To each pint, ad 1/4 tsp cayenne pepper, 1 clove garlic, sliced and 1 wedge of onion.
Pour hot brine over beans, leaving 1/4 inch head space, jiggle to remove air bubbles. Adjust caps, process 10 minutes submerged in boiling water. Cool and check seals.

Note: key ratio of 1:1 vinegar:water with about 2.5 tsp of salt per cup of brine. You can make up single jars with this ratio.

 

 

 

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