Posted by Tim Vidra / Wednesday, June 27, 2012
How To: Canning Spicy Dilly Beans
One of my all time favorite foods are spicy little vegetables in jars. As you can see these are green beans but there are many variations — from asparagus, carrots, and okra. Green beans are so abundant right now, hence my version of Spicy Dilly Beans.
- 2 pounds of green beans I used 3 varieties green, yellow wax, and royal purple bush beans
- 2-3 spicy red peppers
- Whole peeled garlic clove (1 per jar)
- Fresh sprigs of dill
- Pickling spice blend
- 2 cups water
- 1 cup white vinegar
- 1 cup apple vinegar
- 1T sugar
- 8 ounce canning jars with lids cleaned
After washing your beans, blanch them in boiling water for several minutes then strain and transfer to an ice water bath to help retain the color.
In each jar place a couple of rings of the pepper and the garlic. You want to slice the beans so the stems stay on the top half of the beans — when you can them this will allow the ease of fishing them out of the jar. Combine water, vinegar, and sugar in a saucepan and bring to a boil, stirring to dissolve the sugar, then reduce to a simmer for 4-5 minutes.
Side note: Yes sharp knives hang out on top of computer cords in the E.A.T. Kitchen — that's just how I roll.
Top each of the jars with a sprig of dill and a tablespoon of pickling spice. Pour the hot liquid brine over the beans just to cover and add the tops to the jars. Allow to come to room temperature and then put them in the refrigerator for about two weeks before you enjoy them.
E.A.T. local E.A.T. well