Robin Lee’s Dilly Beans

(from Lucianolinda’s recipe box)

I make these adding a small cayenne pepper instead of the 1 tsp. of cayenne- I have to hide them from my son until they are ready- they need two weeks to “cure”.

Source: Robin Lee

Categories: vegetables- beans

Ingredients

  • 2 lb. fresh green beans, stem ends trimmed
  • 4 cloves of garlic, peeled
  • 1 tsp. cayenne pepper
  • 4 large sprigs fresh dill
  • 2 1/2 cups cider vinegar
  • 2 1/2 cups water
  • 4 Tbsp. coarse salt

Directions

  1. Blanch the green beans in boiling water until tender but still crunchy, about 4 to 5 minutes. Drain.
  2. Place 1 clove of garlic, 1/4 tsp. cayenne or more to taste and a sprig of dill into each of 4 sterilized pint jars. Pack beans upright into the jars, to fit within 1/4 inch of rim.
  3. Bring the vinegar, water and salt to a boil in a nonreactive saucepan. Pour the hot liquid into the jars, leaving 1/4 inch of head space. Seal and process the jars in a boiling water bath for 5 minutes. Store for at least 2 weeks in a cool, dark place before eating. Sere cold from the refrigerator.

  4. makes 4 pints

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