Finding Inspiration in: Dilled Green Beans!

After buying an entire bushel of green beans at the farmers market, and making one batch of Chilled Green Bean Salad, we had little else to do with the rest than make pickled string beans, also known as Dilly Beans.

They are relatively easy to can, and make a great addition to salads, Bloody Mary’s or simply eaten alone!

This recipe makes 4 pints – what you’ll need:

• 2 pounds green beans
• 2 1/2 cups water
• 2 1/2 cups white vinegar
• 1/4 cup salt

In each jar put:

• 1 garlic clove
• 1/8 teaspoon dried dill
• small sprig of fresh dill
• 3 or 4 peppercorns
• 1 bay leaf
• 1/4 teaspoon red pepper flakes

1. Cut ends off of beans and wash thoroughly. If the beans are small – leave them whole, otherwise cut into 1-inch lengths.
2. Prepare your jars and lids by sterilizing them (a dishwasher for the jars will do, boil the lids and rims for 2 minutes before using) and then fill each jar with spices.
3. Bring water, vinegar, and salt to a boil, then add beans and cook for 2 minutes.
4. Remove beans to a paper-towel-lined cookie sheet, making sure you save the liquid the beans were cooked in.
5. If whole, stand the beans in the jars and fill to within 1/2 inch of the rim with the cooking liquid.
6. Release the air bubbles (gently shaking the jars will work), clean around the outside of the rims with a clean cloth and seal.
7. Place them in a large “water bath” canner for 10 minutes (be sure the water is boiling before submersing the jars).

Wash and trim your beans, making sure to use only the perfect beans.

You can prepare your jars ahead of time, by sterilizing them and filling them with the spices.

Be sure to boil your lids and rims for at least 2 minutes before using them.

Remove the beans from the liquid and place them on paper towel, before placing them in jars.

Fill the jars, but don’t pack them too tightly. Pour in the liquid, leaving a 1/2 inch of room at the top of the jar.