We call them dilly beans, too. They are a bit of a PITA to make, but well worth it. They cost a small fortune in the grocery store, plus I can make them super spicy, which is how I like them. I usually need a whole afternoon or evening to make these, but then I am set with all the green bean pickles I need for a year. How much canning experience do you have? If you haven't ever canned, it may seem like a lot of steps and you'll need some special equipment. This is a really good overview of canning and the cutest old lady imaginable: http://www.paulnoll.com/Oregon/Canning/index.html
Dilly Bean Pickles
Makes about 10 12 oz jars
4 pounds straight green beans, as fresh and straight as possible
For each 12 oz jar:
¼ tsp crushed red pepper
½ tsp whole mustard seeds
head and leaves of one small-med stalk of dill (or ½ tsp whole dill seed)
1 clove garlic, whole
For water pack:
5 cups white vinegar
5 cups filtered or bottled water (not tap water)
½ cup non-iodized salt (sea salt or the cheap table salt)
Wash and trim beans carefully to just shorter than the height of your jars. It’s better to trim them too short than too long. Half the length of the jars works well, too, but I like how they look when longer. (I usually do one jar with all the scrap ends just to use them up.)
Blanch beans and garlic. Beans should still be crisp. (I use the microwave for this and work in small batches.) Plunge into cold water to stop the cooking and drain.
Sterilize jars by boiling for 10 minutes. Remove from bath and drain on a clean dish towel. Wash and rinse lids, but do not boil. Keep lids and rings in hot, not boiling water.
Distribute pepper, mustard seeds, dill, and garlic in jars. (Measure each into each jar for even distribution.)
Combine vinegar, water and salt and heat to boiling. Keep simmering.
Pack jars tightly with beans, making sure that none are sticking up above the fill line.
Ladle the salt and vinegar liquid over beans, filling to the fill line or 1/4" from the top. Cover beans with liquid completely. Wipe rims and place lids and rings on jars. Tighten only to point of slight resistance. Do not over tighten.
Process for 5 minutes. Start timing after water returns to boiling. Jars should be covered by at least 1” of water. Use a rack or folded kitchen towel in the bottom of processor and allow 2” between jars and sides of processor.
Remove carefully and place on a towel. Allow lids to ‘pop’ seal before handling. (This can take up to 24 hours.)
Bouquet by c2p
