Growing up, my parents always had
a huge garden in the Summer.
They grew everything, corn, carrots,
squash, tomatoes, green beans and more.
I am sure this is where my love of
canning came from. My Mom canned
veggies, fruit and jam’s from the
bounty of our garden. We had a
AWESOME Pantry! These Dilly beans
were “prized” in our home. I don’t
remember them ever lasting to long.
We all loved them.
Homemade Dilly Bean’s
2 lbs. Green Beans~ rinsed
2 C. White Vinegar
2 TBSP. Salt
5 Bay Leaves
1 tsp. Crushed Dried Red Chilies
2 tsp. Fennel Seed
4 tsp. Mustard Seed
2 tsp. Minced Garlic
1/2 tsp. Dill Weed
Bring a large stock pot of water
to a boil, place green beans in boiling water.
Let cook until they are a bright green,
yet still crisp.
Drain and place in ice cold water for 5 minutes.
Drain and fill 5 pint jars,
you may need to trim the beans to fit the jars.
Divide all the spices evenly between the jars.
*Feel Free to add more or less of the
spices you like best.
In a sauce pan combine vinegar,
2 C. Water and the salt. Bring to a boil.
Remove from heat, ladle into each jar.
Make sure to leave a 1/2″
head space on top.
Place lids on tight, shake to mix the
spices in the jar. Place in your
refrigerator to let the flavors
intensify for 24 hrs. Open each jar
and remove the bay leave. Return to
the fridge until you are ready to
serve them.
*These will keep in the fridge for 1 month.
I like to make sure I label them with the
ending date on the jar.
Now that’s a Dilly Bean!
Lark
Print Friendly
