Dilly BeanTime

It is turning cooler here in Klamath Falls, bringing me back to the kitchen for opportunity to "put up"  my harvest. I will be posting more frequently again with tips and recipes I am cooking. Today out came the canner, ( I dusted it off from sitting onthe top shelf) and filled it with the first of many foods to come.
Dilly Beans are fun to do and quite simple.l ( I really like that part of the chore.) I am using my sister Judy's recipe as it has never faild us.. Two of my sisters cook and we exchange many recipes. 

Back to the recipe & photos:

Always use fresh ingredients.

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I doubled this recipe and used wide mouth pint jars. They will now be placed  on the pantry shelf to age about a month before, I will taste test them. (but it may be closer to Thanksgiving)

They work well in a Bloody Mary too...

Don't you think they look yummy?I hope I can wait to taste them. 

 PICKLED DILLY BEANS

2 LBS. FRESH GREEN SNAP BEANS
4 SMALL GARLIC CLOVES
4 HEADS DILL OR 4 TSP DRY DILL SEEDS
1/2 TSP. RED PEPPER FLAKES
2 1/2 C. WHITE VINEGAR
2 1/2 C. WATER
2 TBSP KOSHER SALT

WASH BEANS AND BREAK OFF STEM ENDS. PEEL GARLIC. IN 4 STERILIZED PINT JARS, PUT 1 CLOVE GARLIC, 1 HEAD OR 1 TSP DILL SEED AND A PINCH OF RED PEPPER FLAKES. FIT BEANS IN JAR, ALLOWING 1/2 INCH HEAD ROOM AT TOP OF EACH JAR. TRIM BEANS IF NECESSARY.

BRING VINEGAR, WATER AND SALT TO A BOIL. POUR OVER BEANS, FILLING TO WITHIN 1/4 INCH OF RIM. FASTEN JAR TOPS ACCORDING TO MANUFACTURER'S DIRECTIONS AND PLACE IN A BOILING WATER BATH, COVERING LIDS WITH 2 INCHES OF WATER. PROCESS AT A HARD BOIL FOR 5 MINUTES. REMOVE AND COOL
BEFORE STORING THEM.

Bon Appetite!