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© Meredith Corporation. All rights reserved. Used with permission.
Wash beans and remove ends and strings. In an uncovered 8-quart pot, cook whole beans in enough boiling water to cover for 5 minutes; drain.
Pack hot beans lengthwise into two hot, sterilized quart canning jars, leaving a 1/2-inch headspace. To each jar, add four cloves garlic; four heads of dill (or 1 1/2 tablespoons dill seeds); one jalapeño pepper, if desired; and 1 teaspoon cayenne. Set aside.
In a large stainless-steel or nonstick heavy saucepan, combine 2 1/2 cups water, vinegar and pickling salt. Bring to a boil, stirring until salt dissolves.
Immediately pour hot liquid over beans in jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Store at least 5 days before serving.