In the summer, when you have more string beans than you can eat fresh, consider Dilly Beans.
- 1 lb. green beans, minimum
- 3-5 carrots
- 1 cup water
- 3 cups white vinegar
- 1/2 cup canning/pickling salt
For each pint jar, have:
- 1 clove garlic, peeled
- 1 teaspoon dill seed
- 11/2 to 1 teaspoon cayenne powder OR 1 dried pequin chile pepper (aka Japanese pepper)
Mix the water, vinegar, and salt in a medium saucepan to make the brine. Bring to a boil.
Pack beans vertically in clean, hot pint jars. Use carrot stick to pack the beans tightly in the jar. Pack any remaining carrots into their own jar. Add 1 garlic clove, 1 teaspoon dill seed, and chile to each jar. Pour boiling brine into each jar within 1/4 inch of the top. Do not overfill: make sure that the surface of the brine is at least 1/4 inch below the rim. Seal.
Process the beans in a waterbath for 10 minutes. Cool and store in a cool, dry place.
Allow 2 to 3 weeks before opening to allow the full flavor to develop.