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© Meredith Corporation. All rights reserved. Used with permission.
(5 pints (about 20 servings))
Wash beans; drain. If desired, trim ends. Place enough water to cover beans in an 8-quart kettle or pot. Bring to boiling. Add beans and, if desired, chiles to the boiling water; return to boiling. Cook, uncovered, for 5 minutes. Drain.
Pack hot beans lengthwise into hot, sterilized pint canning jars, cutting beans to fit if necessary and leaving a 1/2-inch headspace. Place one chile (if using) into each jar so that it shows through the glass. Set aside.
In a large saucepan, combine 3 cups water, vinegar, pickling salt, sugar, the snipped (or dried) dill, crushed red pepper and garlic. Bring to boiling. Pour over beans in jars, leaving a 1/2-inch headspace. If desired, add small heads fresh dill to jars. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks.