Pickled Dilly Beans

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 heads Dill
  • 4 cloves Garlic
  • 2 lbs Green beans

• Baking & Spices

  • 1/4 cup Canning salt
  • 1 tsp Cayenne pepper

• Oils & Vinegars

  • 2 1/2 cup Vinegar

• Liquids

  • 2 1/2 cups Water

Found on commonsensehome.com

Description

Ingredients

• 2 pounds green beans
• 1/4 cup canning salt
• 2 1/2 cup vinegar
• 2 1/2 cups water
• 1 teaspoon cayenne pepper, divided
• 4 cloves garlic
• 4 heads dill

Directions

• Prepare your canner, jars, lids, funnel, tongs, chopstick or thin plastic spatula (for removing air bubbles) and gather your ingredients. Trim ends off green beans so they fit neatly into a jar. Make your pickling brine by combining salt, vinegar and water in a large stockpot. Bring to a boil. Add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill to each pint jar. Add 1/2 teaspoon cayenne pepper, 2 cloves garlic and 2 heads dill to each quart jar. I like to put the garlic and cayenne in the bottom and stuff the dill in at the top. Pack beans lengthwise into hot jars, leaving 1/4 inch headspace. Ladle hot brine over beans, leaving 1/4 inch headspace. Remove air bubbles with a wooden chopstick or thin plastic spatula. Never stick a metal knife into your jars, as it may cause nicks that could lead to jar failure. Wipe rims clean with damp cloth. Screw on two piece lids. Process pints and quarts 10 minutes in a boiling water bath canner. When processing time is finished, remove jars from canner and place onto a towel on the countertop to cool.

Nutrition