Spicy Dilly Beans Recipes

VERY YUMMY SPICY DILLY BEANS

Very Yummy Spicy Dilly Beans image

Make and share this Very Yummy Spicy Dilly Beans recipe from Food.com.

Provided by Secret Agent

Categories Beans

Time 35m

Yield 4 pints, 32 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs green beans, tips and tails cut off
2 1/2 cups cider vinegar
2 1/2 cups water, filtered
1/4 cup pickling salt (canning salt)
2 hot chili peppers, small, dried and broken into 4 pieces
4 fresh garlic cloves
4 heads fresh dill

Steps:

Trim the green beans evenly and wash.
Boil vinegar, water, and salt in a large pot.
In each of 4 one-pint jars, pack the green beans. To make this job easy we set the jar on it's side and put the beans in so they look pretty in the jar.
Put one piece of dried hot pepper, one clove of garlic in each jar and top with a head of dill.
Pour the boiling liquid over all leaving 1/4 inch headspace. Remove air bubbles, adjust caps and process in a boiling water bath for 10 minutes, starting the counting from the time the water comes back to a boil. After 10 minutes turn off the heat and let the jars 'settle' in the hot water for about 5 minutes, remove to a towel to cool for 24 hours.
Try to wait for at least two weeks before you eat them since the flavors mellow out in that time.

Nutrition Facts : Calories 14.4, Sodium 887.5, Carbohydrate 2.6, Fiber 1, Sugar 0.6, Protein 0.6

SPICY DILLY BEANS

Spicy Dilly Beans image

These are great beans to use in Bloody Mary's, or on an appetizer tray, or in your brown bag. I recommend starting with the 1/4 tsp. cayenne unless you know you really like the extra heat. Prep time does not include preparing the jars for canning.

Provided by Miss Annie

Categories Lunch/Snacks

Time 1h

Yield 6 Pints

Number Of Ingredients 8

Ingredients

2 lbs green beans, washed and trimmed at ends (Do not snap beans)
1/4-1/2 teaspoon cayenne pepper, per jar (according to your heat preference) or 1/4-1/2 teaspoon tabasco sauce per jar (according to your heat preference)
2 garlic cloves, per jar, whole and peeled
1/2 teaspoon mustard seeds, per jar (optional)
1 head dill, per jar (or 1/2 tsp. dill weed)
5 cups distilled vinegar
1/2 cup pickling salt
5 cups water

Steps:

Prepare jars for canning.
Bring vinegar, salt and water to a boil.
In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill.
Pack jars with fresh green beans, packed lengthwise.
Do not snap beans.
Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.

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