Addictive!
This pickle is everyone’s favorite, so I spend July putting up several big batches. The recipe is uncomplicated but time consuming, so give yourself the entire day. Get the green and yellow beans freshly picked from your local farmer. The key to the most successful snappy pickle is the most freshly picked beans! Dill also comes in fresh in July, so get enough for these beans but also fill the freezer full of gorgeous dill flower heads for upcoming off-season pickles.
1 half bushel green beans and 1/2 bushel yellow beans
2 gallons white vinegar + 2 gallons water
2 cups pickling salt
Fresh dill flower heads
Árbol peppers
Garlic heads
Sterilize 20-24 quart canning jars and lids in the dishwasher.
Prepare water bath canner.
Prepare brine in deep pot, 2 gallons white vinegar and 2 gallons water, 2 cups pickling salt.
Cut dill heads from stalks.
Wash and dry beans.
Peel garlic cloves.
Cut stems from beans. If they are very long cut to fit into quart jar.
Fill sterilized jars with 2 garlic cloves, a handful of dill heads, and an árbol pepper or two.
Now pack with the prepared beans. Fill with boiling brine. Wipe jar rims, seal. Process in hot water bath for 5 minutes.
Pop! Pop! Pop!
That happy sound of your jars sealing!
If they don’t seal, put in fridge and eat sooner rather than later.
Let these cure for at least two weeks for best flavor.
Get the young ones involved!! 11 year old Finnley and her Bestie, Marin, worked hard to cut beans for pickling, July, 2024.:
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