Dilly Beans

Haven't tried this one yet, I made my own version.

The first one is from the Ball Blue Book, 1974

DILLY BEANS

2 pounds green beans, trimmed
1 teaspoon cayenne pepper
4 cloves garlic
4 heads dill
2.5 cups water
2.5 cups vinegar
1/4 c salt

Pack beans into hot jars leaving 1/4 inch head space. To each pint add 1/4 tsp. cayenne pepper, 1 clove garlic and 1 head dill. (Mom put this on the bottom!) Combine remaining ingredients and bring to a boil. Pour, boiling hot over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.

Yields 4 pints

Note: let beans stand for two weeks before tasting to allow the flavor to develop.


Gayle is sure that this is the recipe her mom used (the page is awful stained in the book). Her sister disagrees and thinks it's this one from the Better Homes and Garden Home Canning Cookbook. (1973) The ingredients are similar. Again, a stained page.

2 pounds green beans, trimmed
1 cup white vinegar
2 tablespoons pickling salt
2 teaspoons dillweed
1/4 teaspon cayenne
2 cloves garlic, crushed.

Yields 4 pints. Process in boiling water bath for 10 minutes.