Michigan State University Extension
Preserving Food Safely - 01600860
10/13/97

### PICKLED DILLED BEANS

    4
    lb. fresh tender green or yellow beans

    (5 to 6 inches long)

    8
    to 16 heads fresh dill

    8
    cloves garlic (optional)

    1/2
    cup canning or pickling salt

    4
    cups white vinegar (5% acidity)

    4
    cups water

    1
    tsp. hot red pepper flakes (optional)

    YIELD:
    About 8 pints

        PROCEDURE:  Wash and trim ends from beans and cut to 4-

    inch
     lengths.  In each hot sterile pint jar (see  following

    directions
    for sterilizing jars), place 1 to  2  dill heads,

    and
     if desired,  1 clove  of  garlic.   Place  whole  beans

    upright
    in jars, leaving 1/2-inch  headspace.  Trim beans to

    ensure
     proper  fit, if necessary.   Combine  salt, vinegar,

    water
     and  pepper  flakes  (if desired).  Bring to  a boil.

    Add
    hot  solution  to  beans,  leaving  1/2-inch  headspace.

    Adjust
    lids and process.

    Sterilization
    of Empty Jars

        To sterilize  empty  jars,  place them right side up on

    the
    rack in a  boiling-water canner.  Fill  the  canner  and

    jars
    with  hot (not boiling) water  to 1 inch above the tops

    of
     the  jars.  Boil  10  minutes  at altitudes of less than

    1,000
    feet.   At higher elevations, boil 1 additional minute

    for
    each  additional 1,000 feet elevation.  Remove and drain

    hot
    sterilized jars one at a time as filled.

               RECOMMENDED PROCESS TIME FOR PICKLED

              DILLED BEANS IN A BOILING-WATER CANNER

                      Process Time at Altitudes of

    Style

    of
          Jar       0-           1001-           6001-

    Pack
        Size      1000 ft.     6000 ft.        8000 ft.

    Raw
         Pints     5 min.       10 min.         15 min.

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