Very Yummy Spicy Dilly Beans Recipes

CRISP PICKLED GREEN BEANS

Steps:

• Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
• In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
• Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

SWEET DILLY BEANS AND CARROTS

Steps:

• If necessary, trim ends of beans so they will just fit into pint jars when inserted lengthwise.
• Pare carrots and cut into sticks that are about the size of the beans.
• Into a large saucepan, turn the beans and the carrots; add enough boiling water so it comes up about 2 inches; bring to a boil; boil just until vegetables are tender--about 15 minutes; drain.
• Into a medium saucepan, put the sugar, vinegar, 2 cups water, and the dill; bring to a boil, stirring until the sugar dissolves; simmer for 5 minutes.
• Pack the beans and carrots lengthwise in 4 pint jars; cover with the hot sugar-vinegar mixture, leaving 1/2-inch head space.
• Place jars on a rack in a large pan, add hot water to cover jars by at least 1 inch.
• Bring water to a boil, then keep at a gentle, steady boil 20 minutes.
• Remove to cool.

VERY YUMMY SPICY DILLY BEANS

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.

SPICY PICKLED DILLY BEANS

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
• Combine vinegars, water, sugar and salt in a 4 quart saucepan and bring to a boil, stirring to dissolve salt and sugar.
• Place 1 clove crushed garlic, ½ tsp each mustard seeds and black peppercorns into a hot jar. Pack beans cut side up, add onion slices, 2 thai chilis and 2 sprigs dill into jar.
• Ladle hot brine over beans in jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

SPICY DILLY BEANS

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.