Here's a recipe I've been canning for years and everyone raves about these beans. I always make extra so I can give them to my friends. This comes from the BALL CANNING COMPANY and is one of the best recipes ever. I doubled the amount of garlic from the original recipe because I like the taste the extra garlic gives. Apparently so does everyone else. Don't eliminate the cayenne pepper. It gives these beans a wonderful kick without the heat.
Originally Posted by abby
Does anyone make pickled green beans? I would like to make some in canning jars rather than a crock but not sure how to do it. Any advice? Thanks.
DILLED PICKLED GREEN BEANS
2 lbs trimmed green beans washed thoroughly
4 heads fresh dill or 8 Tbsp. chopped fresh dill
8 cloves garlic
1 tsp cayenne pepper
1/4 c salt
2 ½ c vinegar (half white, half apple cider vinegar)
2 ½ c water
Pack the beans into 4 pint jars, either in bite size pieces or as whole beans packed in jar lenghwise. (Note: It is safe to pack beans in the jar whole when they are to be pickled, because they are preserved by the acid in the vinegar brine, not the heat treatment which preserves pressure canned green beans.)
To each jar, add: 1/4 tsp cayenne, 2 peeled cloves garlic, and 1 head dill or 2 Tbsp. chopped dill.
Combine the salt, vinegar, and water in a saucepan and bring to a boil. Pour it over the beans in jars leaving 1/4 inch headspace. Press down to remove air bubbles. Seal jars and process in boiling water canner for 10 minutes.