Shaker Dilly Beans
By Yankee Magazine|Mar 24 2003|
Yield
8 pints
Ingredients
4 pounds fresh green beans, washed and trimmed
8 teaspoons dill seed, divided
4 teaspoons mustard seed, divided
8 cloves garlic (or more to taste), divided
5 cups white vinegar
5 cups water
1/2 cup salt
Instructions
Cut the beans so that they fit in pint jars. Prepare the jars by rinsing them with hot water. Fill with the beans, stacking them lengthwise. To each jar, add 1 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 clove garlic cut in half. In a large pot, combine the vinegar, water, and salt. Heat to boiling. Pour the boiling solution over the beans, filling to within 1/2 inch of the top of the jar. Process in a boiling-water bath, tighten the lids if necessary, and cool. Store in a cool place for at least 2 weeks for the beans to develop their full flavor.
Makes a great summer side. Similar to pickled okra.
I would not recommend this recipe because there is no length of cooking time for the boiling water bath. For a person who has never canned how would I know how long to cook. I would never attempt to make this recipe because this is not a complete recipe.
I’ve made dilly beans before but never with the garlic…a little different taste…loved it.