Late August and September are when my garden is most productive. Tomatoes, squash, peppers, and LOTS of beans. They need picked twice a week! Definitely more than I can keep up with, so what to do? Make my friend Lizette’s Hot and Spicy Dilly Beans, of course! Just as easy as regular cucumber-based dill pickles, but even more yummy.
Head out to the garden or farmer’s market and grab some dill, garlic, jalapenos and green beans. Mine are purple, an heirloom variety called Royal Burgundy. They turn green when cooked, unfortunately. Although, these pickles retained some of the purple color in the brine! I’ll give you the brine proportions (make more as needed) and what you’ll put into each jar. It’s easy to adjust as you go.
- 5 cups vinegar
- 5 cups water
- 1/2 cup pickling salt
- peeled whole garlic cloves
- fresh heads of dill
- jalapeno peppers
- fresh green beans
Sterilize jars, rings and lids; make your best guess at how many you’ll need. I try to over-estimate so I don’t have to stop mid-process to get more ready.
Get your brine going (vinegar, water and pickling salt) at the same time you start water boiling in your canner.
Wash and snap the stem ends off the beans.
Peel garlic and wash and cut jalapenos in half length-wise. Remove seeds and veins if you want your beans less spicy.
Place a head of dill and a clove or two of garlic at the bottom of the jar.
Fill the rest with beans, and then squeeze in a jalapeno half.
Add boiling brine, leaving 1/2 inch head space. Use a knife to help any air bubbles come to the surface, and add more brine to keep the 1/2 inch head space if needed.
Wipe the rim and adjust the lid. Process 10 minutes in boiling water.
Remove jars and let cool. Label each jar with the date. If any refused to seal, re-water bath them, or keep them in the fridge.
Let your Dilly Beans sit for a day or two for full crispy-spicy-dilly yumminess. Save a jar for midwinter and enjoy the taste of summer. Perfect for your holiday relish trays!