How to Can Dilly Beans

If you love the flavor of dill, but don't always love the traditional cucumber pickle, then these dilly beans are the answer for you! They're a green bean that's canned in a vinegar and dill brine, making for a crisp that can be enjoyed later! PRINT the recipe: https://bit.ly/3kEaYvX SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ INGREDIENTS For the jars: - 3-4 lb fresh green beans cleaned and washed - 1/2 medium onion cleaned and thinly sliced - 3 tsp dill seeds separated - 3 tsp crushed red pepper flakes (optional) For the brine: - 3 cups water - 3 cup vinegar - 1 tbsp salt INSTRUCTIONS - Prepare lids and rings, water bath, and brine. Bring water bath and brine to a boil as the jars and beans are prepared. - Divide sliced onion in the bottom of each sterilized jar. This can be adjusted to personal preference. Take a bean and using the jar as a guide, trim the bean to within a half-inch of the top (leaving 1/2 inch for headspace). Trim all the beans using the "guide" bean for the length. - Place beans in jars, standing them upright and packing them slightly until the beans are tight in the jars. Add dill seeds on top of the beans. Optional: If a spicy bean is desired, add crushed red pepper flakes to each jar. - Once the water bath and brine are boiling, ladle brine on each jar, leaving 1/2 inch of headspace. Place prepared lids and rings on jars and place them in the water bath. Process for 12 minutes once the water starts to boil again. - After processing, use a jar lifter and set jars out of the water. Let rest for 12-24 hours before removing the rings. These should sit at least two weeks before being enjoyed but will last up to a year in a cool, dark place. #greenbeans #canning #pickles