Dilly Beans


This recipe has been in my kitchen notebook so long I can’t remember where it came from.  I think it was from a neighbor of the first farm I worked for in upstate New York.  Adjust the recipe for the quantity of jars you would like to make.  If you do not want to can them in boiling water, simply store them in the fridge after they cool.  Let them sit a week before really diving in so the flavors meld.

  • fresh green beans
  • 8 to 16 heads fresh dill
  • 8 cloves garlic (optional)
  • 1/2 cup canning or pickling salt
  • 4 cups white vinegar (5% acidity)
  • 4 cups water
  • 1 tsp. hot red pepper flakes (optional)

Wash and trim ends from beans and cut to 4-inch lengths. In each hot clean pint jar, and place 1 to 2 dill heads and 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to make them all fit, leaving 1/2-inch headspace.  Adjust lids and process in a water bath for 10 minutes OR refrigerate.

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