Dilly Bean and Dill Pickles

first batch

I hit up a local farmers market today on my lunch break and they had a perfect selection of beans and small (perfect pickle size) cucumbers on sale. I am still waiting to harvest ours so I bought some.  I spent less than $5.00 and made 5 pint and 1 quart size jar of dill beans and dill pickles.  I canned them and they will sit now for about 2 months before we will open them as the longer they sit the stronger they!! 

Dilly Beans are a fabulous treat.  The bean flavor combined with the dill and garlic makes for a wonderful eating sensation.  My kids will eat at least one jar a month sometimes more if I let them.  I also can some for them to sell in their stand they set up in our yard. We sell pint jars for $5 and people buy them right up!!  That covers the cost of the ingredients and the jars with a little left to add to the “kids” fund.

Here is my recipe and pictures are at the end:

Dill Beans and Dill Pickles

2 cups Cider Vinegar

6 cups water

1/4 cup pickling salt

2 Tablespoons minced garlic

put all in a pot and bring to a boil.

Wash and cut the ends off the beans. Discard the ends. Then trim the beans to fit into your jars (I have used all sized jars it doesn’t matter if you want them long or to fit into a 6 oz jar).  DO NOT THROW OUT YOUR TRIMMINGS!!  You can put them in a freezer bag for soups or you can steam them for a dinner!!!

(you have to follow canning methods same as any other item you can)  If you don’t know how to can, please google it.  It’s so easy!!

Using the hot jars, stuff them with the beans/cucumbers making sure to rotate the jar so they are standing upright and not shoved in.  Stuff in 3 nice size sprigs of dill in between the beans/cucumber.

Using the funnel, ladle the hot brine in to cover the beans/cucumbers completely leaving 1/2 inch headspace at the top of the jar.

Wipe the jar and place the hot lid on.  Place the ring around and tighten until just tight.  Process in a hot water bath (canning method) for 10 minutes.

The brine makes enough for about 5 pint size jars.  If you are worried about running out, make a double batch.  Whatever you don’t use, let it cool and store in a sealed container in the fridge until you are ready to can more.  You can reheat it or add it to the new batch you make.  I made a double batch as I will make another 5 jars of dilly beans when our beans are ready and I will make at least 8 more jars of pickles (sliced larger cucumber style) again when our cucumbers are ready. It’s stored in the fridge and I will add it to the next batch of brine I make when the time comes.

ingredientstrim to size scrapsbrine photo 4-2 tiltphoto 2-3 cukespickles beans

 

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4 thoughts on “Dilly Bean and Dill Pickles

  1. I gotta say how awesome it is that you love turning off your phone at 5pm so you can cook and be with your family.

    Just published this pickle article.

    Grandma’s pickles.

    Big difference, I think is the no-boil and lack of ACV.

    Would love to hear yours compare (taste and sales!). 🙂

    –Lenny

  2. Pingback: Farmers Market Co-Op | chase n chance ranch

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