It’s that time of year – time to start putting food up in earnest. One of the first to go this year are the “poor man’s pickles” or dilly beans.
They’re a “snap” to make – just put some galic and dill in a jar, cut the beans to length, and stuff the jars and seal with a vinegar mix.
You can even add a hot pepper if you’d like to spice things up a bit.
Here’s the Recipe we use from the USDA canning guide:
PICKLED DILLED BEANS
4 lbs fresh tender green or yellow beans (5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5%)
4 cups water
1 tsp hot red pepper flakes (optional)
Yield: About 8 pints
Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each hot sterile pint jar (see page 1-14), place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar, water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Process 10 minutes in boiling water (15 minutes above 6,000 ft elevation).