Fragrant and appropriately acidic, this recipe for dilly beans is a great way to preserve the summer's bounty.
Servings 6 half-pint jars
- 1 1/4 lbs fresh green beans
- 6 cloves garlic
- 12 springs dill (or more)
- 3/4 tsp whole mustard seed (divided)
- kosher salt
- 2 1/2 cups white vinegar
- 2 1/2 cups water
- 6 half-pint canning jars or 3 pint canning jars or some combination of the two
Heat a canning pot or a large stock pot with water to boiling.
While the water is heating, prepare the beans. Wash and trim the beans. For half-pint jars, I also cut them in half. Pack the beans into the jars. Add 1 clove of garlic to each half-pint (2 to pint jars) and 2 sprigs of dill (4 to pint jars). Add 1/8 tsp mustard seed to each half-pint jar (1/4 to pint jars) and top each half-pint jar with 1/2 tsp salt (use 3/4 tsp in the pint jar). Set aside.
In a large saucepan, combine the vinegar and water and bring to a boil. Pour into the jars, leaving 1/4-inch headspace. Cover and seal.
Carefully add the jars to the boiling water. Process for 10 minutes. Remove from the water and allow to cool completely before tightening the lids and storing.