When I lived in the Harrisburg area, my friends Becky and Julie participated in an annual canning ritual. This included making dilly beans, which I found myself coveting and even begging for. They did share, of course, and when I had a jar I would savor every dill-icious bite. For years since, I have been thinking of these delicious beans. This has prompted me to purchase many $5+ jars of similar beans, none of which have satisfied my craving.
Finally, in my recent canning spree, I made my own. I had just gotten a book, Back to Basics: Traditional Kitchen Wisdom, which included a recipe that seemed like it might be close to the flavors I remembered. It was difficult, but we let them cure for 2 weeks after canning. This past week, we finally opened a jar and MAN, they are awesome! Just like the ones I remember—crunchy, dilly, garlicky, with a hint of hotness. Sam and Ethan ate nearly the whole jar.
Here's the recipe I used:
From Back to Basics: Traditional Kitchen Wisdom, Andrea Chessman, ed.
Makes 4 pint jars (so, in the words of Johnny Cochran's Granny, "If you are going through the trouble, make it double.")
2 lbs. beans (I used green and yellow), trimmed
1 teaspoon crushed red pepper flakes
4 garlic cloves
4 fresh dill heads (I just used dill weed without heads)
1/4 cup pickling salt
2 1/2 cups white vinegar
2 1/2 cups water
Pack the beans, lengthwise into hot, sterilized jars, leaving 1/2 inch headspace. To each jar, add 1/4 tsp. red pepper flakes, 1 clove of garlic, and 1 head (or small bunch) of dill.
Combine the remaining ingredients together in a pan and bring to a boil.
Pour boiling hot brine over the beans, leaving 1/2 inch headspace. Remove air bubbles with a chopstick. Wipe rims and seal caps.
Process for 5 minutes in a boiling-water bath.
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