Jan
24
2010
Chili Dilly Beans
Author: kevin
These are great to make in large batches and kept in the refrigerator for easy snacking. Cold, crisp and full of spicy goodness.
- 4 cups fresh green beans trimmed and washed
- 2 garlic cloves
- 2 cups distilled white vinegar
- 1 bunch of fresh dill
- 1 cup water
- 1 tsp pickling salt
- 2 fresh red peppers
Wash jelly jars, keep hot and prepare the lids per manufacturers instructions. Boil vinegar water. Distribute seasonings in each jar and fill each with the raw green beans leaving 1/2″ space on top. Pour the hot brine in each jar and lightly run a spatula around the inside to release any air bubbles. Wipe the top with a clean cloth and place on lid and seal. Process the jars in boiling water for 5 minutes. Store in a cool, dry place for 6 weeks.
