Dilled Green and Yellow Wax Beans

Tangy dilled beans are a crunchy snack and great as cocktail garnishes.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings pints

Calories 107kcal

Author Toni Dash

Ingredients

4 pounds green and/or yellow wax beans
1 3/4 teaspoons crushed dried hot red pepper
3 1/2 teaspoons dried dill seed
7 cloves fresh garlic , peeled
2 ½ cups cider vinegar (ensure 5% acidity)
5 cups water
5 tablespoons pickling salt

Instructions

Wash and trim ends of the beans. Cut beans into equal lengths allowing they will stand vertical in a pint jar with 1 inch space between their tops and the top of the jar.
Prepare jars and seals in boiling water. Place ½ teaspoon dill seed, one garlic clove and ¼ teaspoon red pepper in each jar. Fill jars with the beans.
Combine the water, vinegar and salt and bring to a boil. Stir to dissolve the salt. Pour hot liquid over the beans in the pint jars. Allow ½ inch space at the top of each jar.
Run a plastic knife around the outside of the beans in the jar to release any air bubbles. Wipe the top of the jar rim, and place seals and rings on the jars. Process is a water canning bath for 10 minutes (I did mine at 15 to be safe for my altitude).
Allow beans to sit for a month to be fully flavored.

Notes

This is not intended to be a primer on how to perform canning. Please ensure you are knowledgeable about canning before attempting this recipe and practicing all sterilization processes properly. Consult canning charts for the appropriate processing time at your altitude using 10 minutes as the base processing time. The acidity of the vinegar allows these to be processed safely in a water canner versus a pressure canner

Adapted from Putting Foods By.

Nutrition