Dilly Beans are a farmhouse staple and a common recipe in old preserving books. They're equally happy as part of a relish or antipasto tray or with burgers and brats. This recipe is from Urban Roots in Springfield, Missouri.

Source: Midwest Living
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Ingredients

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Directions

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  • Wash beans and remove ends and strings. In an uncovered 8-quart pot, cook whole beans in enough boiling water to cover for 5 minutes; drain.

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  • Pack hot beans lengthwise into two hot, sterilized quart canning jars, leaving a 1/2-inch headspace. To each jar, add four cloves garlic; four heads of dill; one jalapeño chile pepper, if desired; and 1 teaspoon cayenne. Set aside.

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  • In a large stainless-steel, enamel, or nonstick heavy saucepan, combine the 2 1/2 cups water, the vinegar and pickling salt. Bring to boiling, stirring until salt dissolves.

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  • Immediately pour hot liquid over beans in jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

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  • Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Store at least 5 days before serving.

*Handling Hot Peppers:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water

Nutrition Facts

27 calories; 0.3 g total fat; 0 g saturated fat; 0.1 g polyunsaturated fat; 0.1 g monounsaturated fat; 0 mg cholesterol; 447 mg sodium. 152 mg potassium; 5 g carbohydrates; 1.9 g fiber; 2 g sugar; 1.3 g protein; 0 g trans fatty acid; 486 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 19 mcg folate; 0 mcg vitamin b12; 43 mg calcium; 1 mg iron;

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