ZEN AND ART OF PICKLED DILLY GREEN BEANS
Cuisine: preserving
Author: Mrs Butterfingers
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Pickled dilly green bean are irresistible served with crackers and cheese. They are not complicated to make and an excellent way to deal with an over abundance of beans from your garden.
Ingredients
  • 4 lbs green beans
  • ½ generous tsp. crushed red pepper flakes per jar
  • ½ generous tsp. yellow must seed per jar
  • 1 generous tsp. dill seed per jar
  • 1 whole garlic clove per jar
  • 5 cups vinegar
  • 5 cups water
  • ½ cup fine sea salt
Instructions
  1. Clean and cut beans to fit into tall wide-mound Mason jars (one pint)
  2. Place red pepper flakes, mustard seeds, dill seed and garlic in each jar.
  3. Add beans to jars until full.
  4. Bring vinegar, water and sea salt to the boil, stirring to dissolve the salt.
  5. Pour the boiling liquid over the beans.
  6. Tighten lids
  7. Process in boiling water for 15 minutes.
  8. Remove and place on tea-towel covered counter to cool.
  9. How to process:
  10. Carefully wash and rinse jars, equipment, counters and anything that will come in contact with your canning procedure.
  11. Put them into a large pot with a lid.
  12. Fill the pot with pot and bring to a boil
  13. Boil for ten minutes.
  14. Remove jars using rubber tipped tongs or better still silicone oven mitts or gloves.
  15. Drop your lids into the hot water for a few minutes then put on the jars. This activates the seal around the edge of the lid. Do not boil.
  16. Tighten the lids on the filled jars.
  17. Put an old tea towel in the bottom of the pot and place your jars in the pot.
  18. Bring the pot to a boil and boil for 15 minutes.
  19. Carefully remove the jars (the silicone oven mitts really work well here) and place on a tea towel covered counter.
  20. You will hear jars "pop" as the jars cool down. They must "pop" for safety and spoilage prevention. If they don't pop refrigerate and use within a few days.
  21. Fill the hot jars with the beans
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=3222