|Carmen's opinion of canning in 90+ degree weather. Hehe.|
Dilly beans are great accessories to a Bloody Mary and fabulous snacks for any time you're craving something salty.
4 pounds of green beans
8-16 heads of fresh dill
8 cloves of garlic
1/2 cup canning salt
4 cups white vinegar
4 cups water
hot pepper flakes -- optional (we used approx. 6 dried peppers' worth)
6 quart jars or 12 pint jars
The process is as follows:
1. Snap the ends off of the beans. (This is a fun step. My parents usually come over, and we gossip over wine while bean-snapping like crazy people. Now the chickens run around, scavenging for bean butts.)
2. Put beans into a sink full of water to get them clean.
4. Prepare the brine by combining salt, vinegar, dill, water, and red pepper flakes. Bring to a boil.
5. Put the garlic, dill, and hot peppers (optional) into the steralized jars.
6. Tightly pack the beans into the jars, leaving 1/2-inch head space.
7. Pour brine over the beans, again leaving the 1/2-inch head space on the jar.
8. Put the lids on the jars.