RCI-VG.004.1306.001
Spicy Dilly Beans
Spicy Dilly Beans from the Recidemia collection
Prep15 min
Cook40 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- green beans2 lbswashed and trimmed at ends (do not snap beans)
- – ½ teaspoon cayenne pepper or tabasco sauce (according to your heat preference)¼ unit
- garlic2 cloveswhole and peeled
- ½ teaspoon
- 1 head
- distilled vinegar5 cups
- ½ cup
- 5 cups
Method
1
Sterilize four 1-quart canning jars by washing in hot soapy water and rinsing thoroughly, or running through a hot dishwasher cycle.
2
Place a large pot of water on high heat and bring to a boil. Working in batches, blanch the green beans for 3–4 minutes until slightly softened but still firm, then transfer to an ice bath to halt cooking.
3
Drain the cooled green beans thoroughly and pack them vertically into the sterilized jars, leaving about 1 inch of headspace at the top.
4
Distribute one whole peeled garlic clove, ⅛ teaspoon cayenne pepper (or tabasco according to heat preference), and ⅛ teaspoon mustard seeds (if using) into each jar.
5
Add one-quarter of the fresh dill head to each jar, nestling it among the beans.
6
Combine the distilled vinegar, pickling salt, and water in a large stainless steel pot and bring to a boil over high heat.
10 minutes
7
Pour the hot pickling liquid carefully into each jar, covering the beans completely and maintaining the 1-inch headspace.
8
Wipe the rims of each jar clean with a damp cloth, then seal with hot sterilized lids and screw bands according to canning jar manufacturer instructions.
9
Allow the sealed jars to cool to room temperature on a clean kitchen towel, undisturbed, for at least 24 hours before testing the seals.