Home » Canned Spicy Dilly Beans

Canned Spicy Dilly Beans

Dilly Beans 1

The garden continues to keep me busy.  The green beans have started to flourish.  We can only eat so many steamed.  Usually we eat steamed beans on top of a salad of mixed greens or spinach or eat them steamed with a little balsamic vinegar on top. However, at the peak of the season, we can’t keep up.

Yesterday I canned 12 pints of green beans for this coming winter.

I put a head of dill, a clove of garlic and 1/8 to 1/4 teaspoon of cayenne pepper in the bottom of the jar.

After I washed and cut the ends off the beans, I packed pint jars full of beans.

After the jars are filled, I boil water, vinegar and canning salt.  I fill the jars to cover the beans with water.

I take a fresh lid that I am boiling and use it to seal the jars tightly.  (The rings are reused rings.) The jars seal themselves because of the heat.

Not hard, just time-consuming.  My husband helped me cut the ends off the beans and that took us 20 minutes together.  All total I took about 2.5 hours to can 12 pints from picking to finish.

Dilly Beans 2

Got this recipe from my sister, Lynette…thanks, still love this recipe. During the winter we love to add these to a lunch salad. Gives it a kick. They also a great appetizer.

 

Note: I am not an expert at canning.  You may want to Google canning beans to ensure you do them safely for your family.

 

Do you have a vegetable garden?  What are you canning or freezing right now?

Share the love
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *