Dilly Beans

 

The summer of 2013 will always be known as the year of the “bean” at the farm.
We had tons of beans.
Oodles of beans.
It was such a blessing, we had enough beans to eat fresh and can and enough beans to play around a bit.

This year we tried the Dilly Bean.
Canning Dilly Beans was a lot of fun and really simple, which is a huge plus for me, I just don’t have time to play around with complicated canning recipes.
I have lots of mouths to feed!

IMG_4766The preparation is very simple.  Simply wash the beans and cut them to the size of your jars, steam them until they are just tender.  That’s it.

IMG_4767IMG_4768In clean, sterilized jars place one dried chili pepper, one clove garlic and one half teaspoon dill seed. Pack the beans tightly in the jars, standing on end.

IMG_4769Bring 2 cups water, 2 cups apple cider vinegar and 1/4 cup canning salt to a boil and pour over the beans, leaving about a half inch head space.  Screw the lids on tight and flip jars over.

IMG_4770Once the jars have cooled completely, flip them back and check the seal.  Store for a few weeks before serving, so the flavors can mix and mature.

Serve cold

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