Dilly Beans

Judy Teska, Lisle, Illinois

Arrange the following in layers in crock or large bowl:
Whole green beans, cleaned
4 cloves garlic, peeled & quartered
1 dried hot pepper (or hot pepper flakes)
Fresh dill

Boil 2 quarts water, 1 cup vinegar, 4 tbsp. canning salt, and 12-24 whole all spice.

Pour over beans (or pickles). Add water if necessary to cover vegetables. Cover & let sit 1-2 days on counter. Then pack in jars or plastic containers and refrigerate.

These are like a Claussen pickle product. It's NOT canned or processed to seal and put on your shelf. They get eaten up too fast!

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