One Pint Dilly Beans -Canning Recipe

This is a year of off timing for the garden... Seems that when something is ready to be picked, we aren't having Sunday dinner. So I shared some veggies with neighbors and work, and tried to use up everything I could. I ended up with just enough string beans to fill a jar so, here we have One Pint Dilly Beans. This is a water bath canning recipe, and while it does require a little work, it's a good kind of work:@) Now my only decision is, do I want to eat them now, or save them for colder weather when the garden is done...

The jar once done canning:

Don't worry if the beans are shriveled,

they will plump back up when cool:@)

2024 Update: I split this into two jelly jars instead of one pint.

I have a No-Canning Refrigerator Dilly Beans recipe here.

Canning and Preserving Pinterest Board.

Pickles and Pickling Pinterest Board.

And my Charcuterie Pinterest Board.

One Pint Dilly Beans

2 tsp dill seed

1 clove garlic, whole

shake of crushed red pepper flakes

Beans, washed, ends trimmed off

1 T pickling salt

1/2 C + 2 Tblsp vinegar-I used white vinegar

1/2 C + 2 Tblsp water

1. Add dill seed and garlic to sterilized pint jar. Pack tightly with beans.
2. Boil salt, vinegar and water, reduce to simmer, simmer 10 minutes.
3. Pour brine over beans to within 1/2" of top of jar. De-bubble jar.
4. Add lid and ring.
5. Put jar into boiling pot of water, ideally water should cover jar by about 2".
6. Boil 10 minutes, kill heat, let sit in hot water 15 minutes. Remove jar and place on kitchen towel to cool completely. Listen for the ping and love life!

Let's preserve a little bite of summer and have a happy day:@)