This week Barbara from ionesAttic is in the Vesties kitchen as guest blogger. This post originally appeared on her blog cookiecrumbs.
This year I planted French climbers that didn’t really yield until early this month. The pods are 8 to 10 inches long and won’t be contained in a pint jar. As the jars were cooling, the tips of the beans hung suspended like ballerina toes and I had to snap a shot.
The dill bean recipe is from Marlene Crofoot, and is a basic vinegar, water, salt brine with a clove a garlic and a sprinkle of hot red pepper flakes.
Dilly Beans
Pack washed, stemmed green beans in sterile pint jars. Add 1/4 tsp dried red papper flakes, 1 clove of peeled garlic and 1 fresh dill head to each jar. Heat to a boil 2 large cups of water, 2 cups of white vinegar, and 1/4 cup canning salt. Pour over beans.
Process for 25 minutes hot pack water bath method (please consult a trusted canning method recipe site for safe food handling and storage as beans are a low acid food.)
Makes 4 pints