Looking out my backyard window, I am impressed to see how much my garden has flourished in such a short amount of time. Soon, it’ll be time to harvest the green beans, and there are many. Whatever will I do with such a generous amount of the long, crunchy vegetables? Make dilly, beans of course!
For a long time, I was only preserving my green beans as-is. Meaning, I was canning them in a non-acidic solution and creating just a regular low-sodium canned preserved green bean. Then, i stumbled across this recipe and my whole world changed in terms of canning green beans. Dilly beans are packed full of robust garlic and dill flavor and taste amazing when cracked open in the dead of winter. Nothing like being reminded of your summer harvest when the snow is falling.
Recipe courtesy of Mother Earth Living.
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Quick Tip: Make sure to follow the manufacturers directions on your canner to ensure safety.