Yield: Makes 8 pints.
This recipe for canned dilly beans gives the average green bean an extra zippy flavor! Once canned, these beans can be stored in the pantry for up to two weeks.
Wash, trim, and cut beans to fit into pint jars. Rinse 8 jars in hot water. Fill each with 1/2 pound of beans, 1 teaspoon each of dill and mustard seeds, and 2 halved cloves of garlic. Boil together the vinegar, water, and salt and pour over the beans, filling to within 1/2 inch of the jar tops. Process in a boiling water bath, tighten lids, and let cool. Store for 2 weeks.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.