Crunchy and perfect for snacking or in a bloody mary, you’ll love our Farmstand Spicy Dilly Beans! (also, there’s a giveaway…just saying).
- Prepare your beans – wash them in fresh, clean water with a tablespoon of vinegar. Then trim them and cut them, if necessary, to fit into the jars.
- Prepare your jars and lids – you can immerse them into boiling water OR run them on sanitize in the dishwasher just prior to canning. They’ll be clean, hot and ready to go! Whichever method you choose, keep your jars hot until you need to use them.
- In a large pan, bring the water, vinegar and salt to a boil. Stir until salt dissolves. Keep this mixture hot as well.
- It’s time to stuff your jars! Place 2 cloves garlic, 1 sprig dill weed, 3 peppercorns and 1/6 of the red pepper flake into the bottom of each hot jar.
- Next, stuff in the green beans vertically. Get as many as you can in – then stuff some more!
- Using a funnel, add the hot water/vinegar/salt mixture to each jar leaving 1/2 an inch of headroom at the top. DO NOT OVERFILL!
- Wipe the rim of each jar with a clean cloth and place a sanitized self sealing lid on top. Screw the ring over the lid till it’s just tight. You don’t need to get it SUPER tight. We’re just using it to keep the lid in place until its sealed.
- Bring a stock pot full of water to an angry boil.
- CAREFULLY lower each jar into the boiling water (the basket in Ball’s Canning Discovery Kit is awesome for this task).
- Leave the jars in the boiling water bath for 10 minutes.
- Lift out each jar and set them on a folded kitchen towel to cool.
- You will start to hear loud pinging noises…that is good. It means the seal has formed.
- When the jars are cooled, check the seals gently. If any of the jars haven’t sealed, no worries. They’ll keep in the fridge for a while. Sealed, they’ll keep at room temperature for a year.
- Try not to dig in right away…the beans need at least a week to develop a really great flavor!