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Shaker Dilly Beans

by

Yield: 8 pints

Ingredients:

  • 4 pounds fresh green beans, washed and trimmed
  • 8 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.
Updated Monday, March 24th, 2003
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3 Responses to Shaker Dilly Beans

  1. Anonymous July 5, 2005 at 6:38 pm #

    Makes a great summer side. Similar to pickled okra.

  2. Ramona Davis August 9, 2006 at 1:37 pm #

    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.

  3. Anonymous October 23, 2006 at 9:57 am #

    I’ve made dilly beans before but never with the garlic…a little different taste…loved it.

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