Tuesday, July 22, 2014
Dilled Beans Recipe
My summer garden has been a bust! Thankfully, I have been able to buy some veggies from our local "gardeners".
This week I bought home a bushel of green beans. Along with some canned green beans, I made some Pickled Beans.
I tried a batch a couple of years ago, I wasn't sure how well they would go over, since the only thing "pickled" that this family ever ate were cucumbers. Everyone loved them!
3 Cups White Vinegar
3 Cups Water
3 Tablespoons pickling salt
5 pounds green beans (yellow or green, trimmed and cut)
1 large Red Bell Pepper-seeded and cut into thin strips.
Whole Black Peppercorns
Dill Seed OR Fresh Dill Sprigs
In a stainless pot combine water, vinegar and salt. Heat to boiling, stir to dissolve salt.
Add Beans, and peppers. Return to boil. Remove from heat.
Place 3 peppercorn, 1/2 tsp dill seed OR 1 Sprig Dill, and 1 clove of garlic in each pint jar.
Pack beans and peppers into jars leaving 1/2 inch head space. Ladle hot pickling liquid into jars to cover beans and peppers (leave 1/2 inch head space)
Wipe Rim, put on lids and screw bands, place in water bath canner (follow canner directions)
Process 10 minutes.
** I want to add, that the next time I make this recipe I am going to make more brine than is called for, I never have enough!
If you are new to canning here is a great site that can help you with the basics to get started. It also has a long list of recipes to try.
I hope you are all having more success with your garden than I am!
Any pickling going on in your Kitchen?