Dilly Beans

Pickles and Preserves Recipes

Yield: Makes 7 pints.

When pickling beans, Diana recommends starting with white-seeded beans; brown-seeded beans will stain the water; a no-no for prize winning.

• Enough green beans, trimmed (and snapped, if desired), to fill about 7 pint jars
• 2 heads of dill or 1 teaspoon dill seed for each jar
• 1 clove garlic for each jar
• 1 piece of hot red pepper or 1/4 teaspoon crushed red pepper for each jar
• 3/4 cup sugar
• 1/2 cup pickling salt
• 1 quart vinegar
• 1 quart water
• 3 tablespoons mixed pickling spices

Pack beans in jars, putting one dill head (or half the dill seed) at the bottom and the remaining dill at the top of each jar. Add a dove of garlic and a piece of red pepper (or the crushed red pepper) to each jar. Combine sugar, pickling salt, vinegar, and water. Tie spices in a cheesecloth bag and add to vinegar mixture. Simmer for 15 minutes. Remove spice bag. Heat brine to boiling and pour over packed beans, leaving 1/4-inch headspace. Cover and process for 15 minutes in a boiling-water bath.

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