|Rebecca's Dilled Beans|
Thanks Rebecca for sharing your fantastic work!
Dilled Green Beans
3 tbsp pickling or canning salt (kosher salt will also work)
3 cups white vinegar
3 cups water
2 1/4 lbs green beans, trimmed and cut into jar-sized pieces
2 1/4 lbs yellow beans, trimmed and cut into jar-sized pieces
3 small red bell peppers, seeded and sliced into thin strips
18 whole black peppercorns
6 sprigs fresh dill
6 cloves of garlic
Prepare canner, jars and lids.
In a large stainless steel saucepan combine salt, vinegar and water. Bring to a boil over medium-high heat, stirring to dissolve salt. Add green and yellow beans and red peppers. Return to a boil. Remove from heat.
Place 3 peppercorns, 1 sprig of dill, and 1 clove of garlic in each hot jar. Pack beans and pepper strips into hot jars to within a generous 1/2 in. of top of jar. Ladle hot pickling liquid into to jar to cover everything, leaving 1/2 in. headspace. Remove air bubbles and adjust headspace, if you need to, by adding more liquid. Wipe rim. Center lid on jar, and screw band down until fingertip-tight.
Place jars in canner, ensuring they’re completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
Makes about 6 pint jars.
From The Ball Complete Book of Home Preserving pg 308
Additional note: Make sure your brine comes to a boil then add the beans since they should only be in the brine a minute or two.