Dill Beans and Pickles Recipe
Create your own dill beans and crunchy pickles at home, using a time-tested recipe passed down from Ed's Mom!
Ingredients
Vegetables
Fresh Green Beans Or Cucumbers
Dill
Garlic
Optional: Jalapeños
Brine
3 Quarts Water
1 Quart Vinegar
1 Cup Pickling Salt
Directions
Sterilize jars.
Make brine by placing water, vinegar and salt in large pot, turn on high heat and bring to a boil.
When brine is hot and boiling, take a hot, sterilized jar, and place 2 sliced garlic cloves, 1 head of fresh dill and 2 leaf sprigs.
Then fill jar with as many desired vegetables will fit, either your beans or pickling cucumbers.
For optional spicy dill beans, add in 1 jalapeño that is sliced open, but not separated.
Next take your filled jar and pour hot brine into the jar covering all of your vegetables.
Screw your lid on, it should seal when cooled.
Place cooled, sealed jars of pickles and beans in dark room for storage.
Dill Pickle & Bean FAQ
What ingredients are needed?
You need cucumbers, dill, garlic, water, vinegar, salt, and mason jars.
How long do they last?
Dill pickles can last over a year if properly sealed and stored in a cool, dark place.
Can I use other vegetables?
Yes, you can use beans and other vegetables, but adjust the recipe for best results.
Is it safe to can at home?
Yes, as long as you follow proper canning guidelines and use sterilized jars.
How do I store them?
Store in a cool, dark place after sealing, and refrigerate after opening.
Can I modify the recipe?
Absolutely! Feel free to adjust spices and ingredients to suit your taste preferences.
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