Spicy Dill Beans

adminCanning & Preserving, Recipe Box, Seasonal Eating: Summer, Vegetables
Spicy Dill Beans
Yields 4
Spicy beans make a tasty garnish for cocktails and a crisp bite along with any meal.
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Ingredients
  1. 2 pounds green beans
  2. 5 small red hot peppers
  3. 4 heads fresh dill
  4. 4 cloves garlic
  5. 4 tsp mustard seeds
  6. 2½ cups white vinegar
  7. 2 tbsp pickling salt
  8. 2 ½ cups water
Instructions
  1. Cut beans into lengths to fit inside your jars, discarding stem ends. Cut slit lengthwise in each hot pepper.
  2. Into each of 4 hot 500 ml canning jars, place 1 hot pepper, 1 dill head, 1 clove garlic and 1 tsp mustard seeds. Tightly pack in beans, cut side up.
  3. Meanwhile, in saucepan, bring 2 ½ cups water, vinegar and salt to boil; reduce heat and simmer for 3 minutes. Divide liquid among jars to cover beans, leaving ½ inch headspace. Remove any air bubbles.
  4. Cover with prepared lids. Screw on bands until resistance is met increase to fingertip tight.
  5. Return the jars to the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil and boil for 20 minutes (time adjusted for higher altitude).
  6. Remove the jars to a cooling rack and do not disturb for 12 hours. You will hear a “popping” sound indicating the lid has sealed. After 1 hour check that the lids have sealed by pressing down on the center of each; it can be pushed down, it hasn’t sealed and the jar should be refrigerated immediately.
Notes
  1. If you can’t find dill heads, substitute 4 springs fresh dill for each dill head.
Adapted from Canadian Living
Adapted from Canadian Living
https://www.poppyinnovations.ca/