You can pickle just about anything. This is true of green beans, sporting a whole lot of dill with just a hint of bite in this recipe, which got its start in the Ball Blue Book of Preserving.
I have adjusted it slightly, using fresh peppers instead of powdered. I also have used whole dried peppers.
If you want full-length beans in your jars, make sure you measure the length accordingly before packing the jars. Just chop off an end if it is too long. It makes it easier in the long run.
This year, I decided to pack the jars with snapped beans instead of full beans. These have been the leftover beans from canning, so it was quicker. The only thing is that they shrunk a fair amount, making the jars look partially empty.
As for a head of dill, I try to use a head that has gone to seed. I leave part of the stem, but try to not use the weed part of the plant. No reason why, except that I don’t think the weed part is sturdy enough to stay intact during the boiling process and then in long-term storage.
2 pounds green beans
1/4 cup canning salt
2 1/2 cups cider vinegar
2 1/2 cups water
4 small cayenne peppers
4 cloves garlic
4 heads dill
You will need four pint jars, freshly cleaned and sterilized.
Trim ends off green beans.
Combine salt, vinegar and water in a small pot; bring to a boil.
Place a clove of garlic in the bottom of each pint jar. Rinse fresh peppers and dill. Set aside.
Wash beans and then pack lengthwise into jars, leaving 1/4-inch headspace. Gently insert a fresh pepper into each jar, then a head of dill.
Ladle hot liquid over beans, leaving 1/4-inch headspace. Remove air bubbles, if there are any. Clean rim if necessary. Cover each jar with lid and ring, tightening gently.
Process the jars for 10 minutes in a boiling-water canner.
Options: If you want to do quart jars of beans, double the amount of garlic, pepper and dill in each jar to accommodate. If you don’t have fresh or dried cayenne pepper, you can use powdered, 1/4 teaspoon per pint jar.
For more information about canning, go to the Ball site by clicking here.
– Janine Pineo