Community Pick
Pickled Green Beans (Dilly Beans)
photo by deiser
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
10 Jars
- Serves:
- 40
ingredients
- 4 lbs green beans
- 1⁄2 teaspoon crushed red pepper flakes, per jar
- 1⁄2 teaspoon mustard seeds, per jar
- 1⁄2 teaspoon dill seed, per jar
- 1 whole garlic clove, per jar
- 5 cups vinegar
- 5 cups water
- 1⁄2 cup salt
directions
- Clean and Cut beans to fit in tall Mason Jars. (one pint).
- Place ingredients 2-5 into each jar.
- Add beans to jar(s) until full.
- Bring to boil ingredients 6-8.
- Pour boiling liquid over beans.
- Tighten lids.
- Process in boiling water for 5 minutes. *Correction: Processing time should be 10-15 min, not 5.*.
- I use what ever amount of beans I have on hand and make the liquid accordingly.
Questions & Replies
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Did anyone answer the question yet as to how long these dilly beans need to sit before they can be opened andeaten after processing them. My beans also look wilted after 15 mins in the water bath canner. I really think I only should have processed them for a maximum of 10 mins. Could anyone give me some feedback about theirs.
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Reviews
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These are great! Dilly Beans are easy, fun, and a perfect beginning canning project. Here is a note for beginners: despite what some reviewers may post, it is NOT advisable to alter the proportions of vinegar/water/salt/sugar in a canning recipe. Canning is about chemistry; the right chemistry preserves your food...the wrong chemistry can fail to preserve the food, and people who consume it can become quite ill or worse. This is why measurements need to be exact, and recipes should come from a reliable source. Please read about proper canning practices in a publication like the Ball Blue Book.
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In response to several statements about measurements. It is extremely important to follow tested & safe recipe. However, the measurement of salt, sugar and other spices do NOT preserve your food, they are only for taste. It is the vinegar and water that must NOT be changed. You can find this information in any current food and safety canning on line. A good source is the National Center for Home Food Preservation (http://nchfp.uga.edu/questions/FAQ_canning.html#17). The only time the salt and sugar is a must is when using a dehydrating such as meats. These salt and sugar answers can scare beginning canners. Many people cannot safely consume this much salt or sugar as a recipe calls for.
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RECIPE SUBMITTED BY
Matthew Molus
Mission Viejo, CA