Traditional Dilly Beans (Pickling)
These are often a seasonal favorite. For a change of tastes, try using these pickles as the base for a green bean casserole.
INGREDIENTS | MAKES 4 PINTS
- 2 pounds fresh green beans, trimmed
- 4 cloves garlic
- 8 dill weed sprigs
- 4 teaspoons pickling salt
- 2 cups white vinegar
- 1/2 cup red wine vinegar
- 2 ½ cups water
Cut beans to fit the jars. Blanch beans for 3 minutes, then move to an ice bath. Drain.
Pack beans into sterilized jars. Place two sprigs of dill and one clove of garlic in each jar.
In a saucepan, mix the vinegar, salt, and water; bring to a boil. Pour over the beans, leaving 1/2" headspace.
Fit the lids and process for 10 minutes in a hot-water bath.
Green and Bean
Green beans are part of a group that science calls common beans, and probably originated in the Peruvian region. Beans were introduced to the rest of the world by Portuguese and Spanish traders in the sixteenth century.
