Dilly Beans

Courtesy of Theresa Althauser

Sterilize the jars (wash in very hot water or run through the dishwasher)

Pack the jars in the following order, using pint canning jars:

  • 1/4 to 1/2 tsp ground cayenne in the bottom of each jar
  • Fresh dill sprig upside-down in the middle of jar
  • 1-2 garlic cloves in the middle of the dill
  • Pack remaining space with fresh beans (trimmed to fit)
  • Insert a Jalapeno pepper into the jar on the outside of the beans

Brine solution consists of the following (for 8 pints, adjust for more or less):

  • 5 C water
  • 5 C white vinegar
  • 1/2 C salt

Boil brine until salt dissolves. Pour into jars. Seal jars (soften the lids first by dipping into boiling brine solution for a few moments). Submerge jars into boiling water bath for 10 minutes. Remove and cool slowly.

Place any jars that did not seal properly in the refrigerator and eat in a few weeks. Store the properly sealed jars in a cool, dark location. Wait two months and eat with friends.