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.

Ingredients:
  • 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

Directions:
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.


This is such a simple and easy way to create a healthy snack, side dish, or add-on to your Bloody Mary's! Are you preparing to do some canning with all of the fresh produce coming in now?



E.A.T. local E.A.T. well

15 comments:

  1. Yummy. I love making spicy veggies in jars as well. I would also suggest celery as a veggie to add in the mix. I added several years because I didn't want to waste them. They turned out to be an awesome addition.

    Enjoy.

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    Replies
    1. Celery hmm...I would have thought they would get mushy. Will have to throw some in next time and try it.

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  2. Yum, once again I'm left wishing we had good fresh produce up here. No worries, I'll go have myself another Alaskan Amber and it will make those frozen veggies taste not so bad ;)

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    Replies
    1. I make you jealous and you make me jealous. Alaskan amber sounds really good!

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  3. I make pickled green beans using just garlic, salt, vinegar and basil. I have recently discovered lemon basil, which takes it to a whole new level. I plan on teaching them in my pickling class this August through Market Central here in Charlottesville. The recipe is on my blog if you ever want to try it.
    Today I'm off to get some peaches, I'm going to try pickling them in addition to canning some and maybe making a pie for my better half.

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    Replies
    1. I wish I had been out getting fresh peaches today. We did apples last fall. Can you recommend a good peach orchard to visit?

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    2. I like to go to Henley's, which is between Crozet and White Hall on the other side of Charlottesville.

      The pickled peaches turned out amazing and I am definitely going to be making more. I think a pickled peach pie is in our future.

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  4. Quite possibly my favorite! (And of course very welcome on Punk Domestics.)

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    Replies
    1. Thanks Sean I was getting to you will go do that now. Thanks for the push!

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    2. Wow, these look really great! I may have to run to the farmer's market tomorrow; not sure I can wait 'till the green beans in my veg garden are ready to go. Yum, thanks for sharing this!

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    3. Thanks Jen for stopping by. Cannot wait to crack these open in about a week.

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  5. Do you ever finish the jars in a water bath to seal to can, or does that create a less crisp bean?

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    Replies
    1. I have in the past and it has not created a less crispy bean.

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  6. Thanks for sharing! Am going to give it a go this afternoon. :-)

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    Replies
    1. Cannot wait to hear how they turn out! Happy Friday!

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