You can never get enough recipes for dilly beans, don’t you think? Anyway, along with my recipe that I posted last summer, here’s another really good one from neighbor, Erin Phillips. I’ve eaten Erin’s dilly beans and can vouch for how good & crisp they are. Erin takes classic recipes and gives them her own touch. Here’s her original recipe. (The one I published in my syndicated column is adapted only slightly).
Erin’s Dilly Beans
2.5 cups apple cider vinegar
2.5 cups water
2 heaping tablespoons salt
2 pounds green beans, washed, trimmed and cut in half
5 teaspoons dill seed
5 cloves garlic, peeled
2.5 teaspoons black peppercorns
handful of fresh dill, pulled apart into sprigs that will fit into jars
1. Sterilize 5 pint-sized jars in your canning pot or the dishwasher.
2. Combine vinegar, water and salt in a pot and bring to a boil.
3. To each sterilized jar add 1 teaspoon dill seed, 1 clove of garlic (or 2-3 cloves if you prefer garlicky pickles), 1/2 teaspoon black peppercorns, and a few sprigs of fresh dill.
4. Pack the beans into the jars, leaving 1/2″ head space at the top. Tip: Put a towel on the counter and tap the jar gently on it to settle the beans down into the jar.
5. Pour the hot brine over the beans, maintaining your 1/2″ headspace at the top.
6. Remove air bubbles, wipe the top of the jars, and apply the lids and rings.
7. Lower jars into hot water bath that is vigorously boiling. Process 10 minutes.
8. Remove jars and let them cool.
9. Check seals, clean jars, and label contents.