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Dilly Beans

Photo: Anais & Dax; Styling: Lydia Pursell
Hands-on time 30 mins
Total time 504 hrs
Yield Serves 24 (serving size: about 12 beans)
Hands-on: 30 min. Total: 3 weeksThese addictively crunchy sticks would make a mighty fine Bloody Mary garnish. Wide-mouth jars are your friend here. When placing beans into jars, try squeezing them into a tight bunch before pushing them down inside.

Ingredients

  • 4 cups white balsamic vinegar
  • 3 cups water
  • 1 tablespoon salt
  • 1 tablespoon dill seeds
  • 6 garlic cloves
  • 3 pounds wax or green beans, trimmed
  • 18 fresh dill sprigs

Nutrition Information

  • calories 31
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 77 mg
  • calcium 21 mg

How to Make It

  1. Combine vinegar, 3 cups water, and salt in a medium saucepan; bring to a boil.

  2. Place 1/2 teaspoon dill seeds and 1 garlic clove in each of 6 (1-pint) hot sterilized jars. Divide beans and dill sprigs among jars.

  3. Divide hot vinegar mixture among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.

  4. Process in boiling-water bath for 5 minutes. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 3 weeks before eating. Store in a cool, dark place up to 1 year.

  5. Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.