Shaker Dilly Beans
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Yield: 8 pints
Ingredients:
4 pounds fresh green beans, washed and trimmed8 teaspoons dill seed, divided
4 teaspoons mustard seed, divided
8 cloves garlic (or more to taste), divided
5 cups white vinegar
5 cups water
1/2 cup salt
Instructions:
Cut the beans so that they fit in pint jars. Prepare the jars by rinsing them with hot water. Fill with the beans, stacking them lengthwise. To each jar, add 1 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 clove garlic cut in half. In a large pot, combine the vinegar, water, and salt. Heat to boiling. Pour the boiling solution over the beans, filling to within 1/2 inch of the top of the jar. Process in a boiling-water bath, tighten the lids if necessary, and cool. Store in a cool place for at least 2 weeks for the beans to develop their full flavor.Browse Similar Recipes
- By Category: Pickles and Preserves, Vegetables
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Makes a great summer side. Similar to pickled okra.
I would not recommend this recipe because there is no length of cooking time for the boiling water bath. For a person who has never canned how would I know how long to cook. I would never attempt to make this recipe because this is not a complete recipe.
I’ve made dilly beans before but never with the garlic…a little different taste…loved it.