My grandmother was famous for her dilly beans. She loved to make them and we loved to eat them. She would make anywhere from a mild to a super spicy pickled green bean. I like to go somewhere in the middle with my favorite pepper; chipotle. It is mildly hot with a smoky flavor and somehow still manages to be a little sweet.
Today Emmaline and I are going to teach you my recipe so you can stock your shelves with this yummy pickled addition; Dilly Beans.
Green Beans from the Garden
Ingredients:
2 pounds Green Beans
2 1/2 cups white distilled vinegar
1/4 cup non-iodized salt
2 1/2 cups water
1/4 teaspoon chipotle pepper
1 clove garlic
1 leaf dill weed
1/2 teaspoon dill seeds
1/8 teaspoon calcium chloride (optional)
Preparation to Can Dilly Beans:
The first step is to wash and drain the green beans in a colander.
Cut to jar size
Next, we will cut the beans to the proper length for our jars. I always cut off the blossom end and leave the tip because I like the look of it. This recipe cans four pint-sized jars of pickled green beans, also known as Dilly Beans. To cut the beans to size, first I choose a bean that is different than the rest. I do this so the bean can be easily tracked and identified as I cut multiple batches. I size it by placing the bean against the jar to just below the shoulder and just above the bottom. Cut the first bean and use it as a measurement to cut enough beans to fill your jars. I like to prepare a good-sized handful before placing them in the jar so that they hold each other in position. You will need approximately 2 pounds of green beans for
Making the Pickling Brine:
Mix and heat brine
Make the pickling brine by combining and heating the following ingredients on the stove:
2 1/2 cups of white distilled vinegar
1/4 cup of non-iodized salt
2 1/2 cups of water
Bring the liquid brine to a simmer.
Add the Brine to Your Bean Filled Jars:
Add seasonings
Next, take your bean-filled jars and add to each jar 1/4 teaspoon of chipotle pepper powder, 1 clove of garlic, 1 leaf of dill weed, 1/2 teaspoon of dill seeds, and 1/8 teaspoon calcium chloride (also known as Pickle Crisp). (This is optional for crispness. 1/4 teaspoon of alum could also be used).
Add Brine
Use a jar funnel and pour the hot liquid brine over the beans up to 1/2 inch headspace. Place lid and ring on the jar fingertip tight and process in boiling water bath for 10 minutes if at sea level.
Pickled Green Beans
If you have any questions about canning with the boiling water bath or need to know the proper altitude adjustment, take a look at a few of our canning basics videos.
