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!
The 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.
In 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.
Bring 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.
Once 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.