If there's one thing you can always find in bulk this season, its green beans. I visited the Chesterhill Produce Auction this past week in preparation for Can-a-thon 2009, and picked up a bushel and a half of green beans for 18 dollars. CPA is an excellent place to go if you're like me and enjoy putting up LOTS of food for the winter. Last year I canned 32 quarts of Dilly Beans-- now that's a lot of pickles! I'd have thought I'd be sick of Dilly Beans by now, but it's not true. I am so excited to make more for this year. I thought I'd try a new recipe this year, spice things up a bit. The recipe below is for a mere 4 pints, so if you're like me and have overflowing amounts of green beans, you'll have to do some old fashioned arithmetic. Happy canning!
Canned Dilly Beans
Ingredients:
Makes 4 pints
- 1 1/3 cups sugar
- 2 2/3 cups white vinegar
- 4 cups water
- 2 pounds green beans, trimmed
- ½ tablespoon cloves
- 10 cloves garlic, cut in half
- ½ tablespoon allspice
- 6 dried small hot dried chiles
- 3 bay leaves
- 1 tablespoon peppercorns
- 3 tablespoons kosher salt
- Combine sugar, vinegar and water in a large saucepan and bring to a boil.
- Mix all the spices and salt together.
- Pack fresh green beans tightly into clean sterilized jars. Divide the spices into the jars. Pour boiling pickle brine into jars to cover beans and spices, leaving about ½ inch head space. Cover with lids and bands.
- Process in a boiling water bath for 20 minutes. Carefully remove hot jars. Let cool at room temperature for a day.
- Let jars mellow for two weeks before using.
Makes 4 pints
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