Dilly Beans are a favorite snack of twin tables. We grew up growing our own beans and snapping them just before dinner. But anybody who grows green beans knows you get too many to eat. You have to find way to use them up. Dilly beans were born for that very reason. We are not sure when the recipe originated but we are sure that we have loved them all of our lives. It is about time we actually tried making our own. After doing a lot of research we opted to try a recipe that combined both dill and mustard. If you are a reader of this blog you know our love affair with mustard. The combo was perfect. We snipped, boiled and canned our beans and then waited the tumultuous two weeks to taste. The result was superb. This recipe is almost spot on to the one in our memories. We may try a few different tweaks here and there but this recipe is a keeper. Try this before green beans have completely left the market and savor them for in the next coming months.
Adapted from Tigress in a Pickle
3 pounds green beans, topped & tailed
5 cups water
5 cups apple cider vinegar
1/4 cup yellow mustard seeds
4 stalks of fresh dill
1/4 cup sea salt
4 large garlic cloves, peeled
4 fresh hot chili peppers, sliced into strips
4 quart or liter canning jars
Combine water and vinegar in a medium sauce pan and bring to the boil; reduce the heat and keep at a simmer. In four jars place; 1 tablespoon mustard seeds, 1 tablespoon salt, 1 garlic clove, 1 red hot chili pepper, 1 dill stalk. Divide the beans equally and squeeze them into the jars.
Pour the hot vinegar mixture into each jar and fill to 1/4 inch under the rim. Place lid and rim on each jar and let cool. Place in the refrigerator and let "rest" for two weeks. Although this is almost entirely too hard to do, it is well worth the wait!