Homemade Dilly Beans

Anyone who knows me knows how much I love pickles, and this variation of the classic pickle is one of the best treats of summer.  Pickled green beans, or Dilly Beans, are absolutely delicious and not too difficult to make at home... if you're patient enough to wait the six weeks that it takes for the flavors to develop in the jar.

Here is my family's variation of the recipe, adapted from Summer in a Jar: Making Pickles, Jams & More.

Dilly Beans

2 cups green beans, trimmed

1 c white vinegar

1/2 c water

4 garlic cloves

4 small white boiling onions

8 sprigs of dill

4 bay leaves

8 tsp pickling salt

8 8oz. canning jars with lids

Wash the jars and lids in warm soapy water.

Wash and dry the green beans.

Cut the green beans so that they are not too tall to stand inside the closed jars.

Cut the garlic cloves, boiling onions, and bay leaves in half.  Arrange 8 piles of ingredients for each jar (1/2 garlic clove, 1/2 boiling onion, 1 sprig of dill, and 1/2 bay leaf per jar).

Heat the lids and jars in boiling water.

Use tongs to carefully remove the heated jars from the boiling water.

While the jars are heating, combine water and vinegar in a saucepan and heat to boiling.

While the jars are still hot, place 1/2 garlic clove, 1/2 boiling onion, 1 sprig of dill, 1/2 bay leaf, and 1 tsp pickling salt in the bottom of each jar.  Then stuff the jars with the green beans.  

Using a funnel, fill the jars with the vinegar and water brine, leaving 1/2 inch head space.  

Seal the jars closed and return them to the boiling water bath for 10 minutes.  

Again remove the jars from the water and allow them to cool undisturbed for 12 hours.  Store the jars in a cool, dry place and do not open the jars for 6 weeks to allow the flavors to develop.