If you love dill, you will love these beans. They are one of my family’s favorites – even the picky eaters! (I have been known to kick up the heat by increasing the red pepper flakes but don’t tell my husband. **insert grin**) This is a great recipe to use when you don’t have enough for a full canner of regular green beans, or the last beans of the season.
Note: The canning liquid can be reserved and used when you have more beans. Reheat before adding to jars.
Servings: 1 - 5 pints
Green beans, red pepper flakes, mustard seed, dill seed, alum, garlic cloves, canning salt, vinegar (5%), water
To each clean, sterilized pint jar add:
Washed and stringed green beans (packed tightly)
1/4 tsp red pepper flakes
1/2 tsp mustard seed
1/2 tsp dill seed
1/8 tsp alum
1 clove garlic
In pan add:
1/2 cup canning salt
5 cups vinegar (5%)
5 cups water
Heat until salt dissolves. Pour over beans. Seal and process in hot water bath for 5 minutes.
Admin note: 5 minutes is exactly right if you live at 1,000 feet or less above sea level. At 1,001 to 6,000 feet process 10 minutes. Over 6,000 feet process 15 minutes.
If you are processing less than 10 minutes, pre-sterilize the jars. dk
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