My favorite bush beans to grow are Provider Beans. They hold up to their name here in West Virginia, and they came through the heat dome in great shape, then got to putting on beans when the temp dropped back into the 80s. They are solid, thick beans that grow to the perfect length for a pint jar. And unlike pole beans, grow well in raised beds.
For the pickle crisp, you do not have to use it, but it does provide a crunchier pickle. A jar lasts for many years; just keep it tightly sealed.
While most dill items call for fresh dill heads, try dill weed instead. It’s more affordable, doesn’t have the sometimes very bitter flavor fresh can have, and you can source it year-round. It’s one of the few herbs I do not grow. Dill is an aphid nightmare; I quit growing it years ago, and for me, I just do not like how strong it smells on hot summer days in the garden. So I choose the easy way instead!
Dilly Beans
Ingredients:
- 2 pounds green beans
- ¼ cup pickling salt
- 2½ cups apple cider vinegar, 5% acidity
- 2½ cups filtered water
- 1 tsp red pepper flakes
- 4 fresh garlic cloves, peeled
- 2 tsp dried dill weed
- ½ tsp pickle crisp
Directions:
Wash and drain the beans. Trim the ends and set aside.
Place 4 pint canning jars in your canner rack. Fill the pot and jars with water and bring to a boil.
Place the lids and rings in a saucepan; heat up.
In a tall saucepot, add the salt, vinegar, and water; bring to a boil.
Drain the jars back into the pot, and place on a clean kitchen towel.
Add to each jar ¼ tsp red pepper flakes, 1 garlic clove, ½ tsp dill weed, and 1/8 tsp pickle crisp.
Pack the beans upright into the jars, squeezing them all in.
Sterilize a funnel, a ladle, and a bubble popper in your hot water in the canning kettle.
Pour the hot brine over the pickles, letting it settle, adding more as needed. Insert the bubble popper and move through a bit. Add more brine if needed, aiming for a ½ inch headspace.
Place a lid on, tighten the ring by hand.
Place the jars in your canning kettle, lower them in, and add more hot water if needed, so the jars are fully submerged. Bring back to a boil; let process for 10 minutes,
Take off the kettle lid, turn off the burner, and let sit for 5 minutes. Transfer to a clean kitchen towel, let cool. Remove the rings (wash and air-dry); test the lids by gently pressing down. (You can replace the rings loosely after you clean and dry them.)
Make 4 pint jars. Store for a year in a cool, dry area, preferably out of bright sunlight. For best taste, let sit for a few weeks to pickle before enjoying.
If you do not have any canning supplies, this accessory kit is affordable.
~Sarah