My dad used to make these crisp and vinegary dilly beans every summer, in those fleeting moments between the time the bean bushes bear fruit and the grazing deer eat their fill. My sister has since taken over this tradition, and the few precious jars she gives us each year are worth their weight in gold.
Recipe information
Yield
makes about 6 pints
Ingredients
Preparation
Step 1
If preserving the beans, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
Step 2
To each jar, add 2 chile peppers, 2 dill sprigs, 2 garlic cloves, 2 whole cloves, and 2 teaspoons each of the dill seeds, mustard seeds, and salt.
Step 3
Tightly pack the beans in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
Step 4
Combine the vinegar and water in a large saucepan over high heat and bring to a boil. Pour the hot liquid over the beans, maintaining the 1/2-inch headspace.
Step 5
For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving. Store in the refrigerator until ready to serve, or for up to 1 month.
Step 6
For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months. Refrigerate after opening.
