Pickled Dilled Beans
Arwilda kept two different recipes with this title.
Equal-parts vinegar and water, 15-minute process
White Binder four-pint recipe
Yield: 4 pints
Ingredients
- 2 lbs tender green beans
- 1/4 teas. cayenne pepper (use only if you want HOT pickled beans.
- ground garlic powder
- 1 head dill or 2 Tablespoon dill seed.
- 2 1/2 cups water
- 2 1/2 cups white vinegar
- 1/4 cup pickling salt
Directions
- Snip ends, wash & pack lengthwise in Hot sterile jars.
- To each pint jar add:
- Bring to boil
- Pour mixture over beans, seal jars and process 15 minutes.
- I use qt jars so you have to double syrup recipe & I use head of dill in bottom of jar & 1 on top. You can put a piece of stalk in with beans.
Timing: process 15 minutes
Equipment: Hot sterile jars; pint jars; qt jars
Notes
- In stead of clove of garlic, use ground garlic powder works better if you like a garlic taste.
Arwilda’s changes
- Changed “1 clove garlic” to “ground garlic powder”
Tillie Jardine one-to-three brine, 10-minute hot bath
Blue Binder complete Tillie Jardine card
From Tillie Jardine.
Ingredients
- 2 pounds green beans
- 1 cup white vinegar
- 3 cups water
- 2 Tablespoon canning salt
- 1 dill Head = or more for your taste)
- 1/4 teaspoon Cayenne pepper
- 1 clove garlic
Directions
- Pack Beans lengthwise into Hot jars
- Bring to a Boil - pour over Beans.; In each jar 1 clove garlic cayenne pepper & Head/dill
- Boil lids, put on Hot jars & cover jars
- Hot Bath 10 min Boiling
- Start with Hot water
Timing: 10 min
Temperature: Hot jars; Bring to a Boil; Boil lids; Hot Bath ... Boiling; Hot water
Equipment: jars, saucepan, lids, hot bath
As written
Tillie Hardine
Blue Binder incomplete Tillie Jardine card
Ingredients
- 2 pounds Green Beans
- 1 cup white vinegar
- 3 cups water
- 2 Tablespoon canning salt
- 1 dill head or what you want (for Dill flavor)
- 1/4 teaspoon Cayenne pepper
- 1 clove garlic
Directions
- 2) Pack lengthwise into hot jars
- 3) In a saucepan mix vinegar, 3 cups water & salt. Bring to a boil. Pour over Beans.
- 4) In each jar place garlic cayenne pepper & head of dill
- 5) Boil lids [crossed-out word] put in hot jars & cover jars
Equipment: hot jars; saucepan; lids
Arwilda’s changes
- A word between “lids” and “put” is crossed out and unreadable.
Compare the cards
Vinegar, water, and salt brine
- White Binder four-pint recipe
- 2 1/2 cups white vinegar, 2 1/2 cups water, and 1/4 cup pickling salt for 2 pounds beans.
- Blue Binder complete Tillie Jardine card
- 1 cup white vinegar, 3 cups water, and 2 tablespoons canning salt for 2 pounds beans.
Jar processing
- White Binder four-pint recipe
- Seal jars and process 15 minutes; the method does not name the processing vessel or water state.
- Blue Binder complete Tillie Jardine card
- Use a boiling hot bath for 10 minutes, starting with hot water.
Garlic and dill additions
- White Binder four-pint recipe
- Per pint, use cayenne if hot beans are wanted and one dill head or two tablespoons dill seed; ground garlic powder is preferred over a clove for garlic taste.
- Blue Binder complete Tillie Jardine card
- Per jar, use one clove garlic, one-quarter teaspoon cayenne, and a dill head or more to taste.
Tillie Jardine card completeness
- Blue Binder incomplete Tillie Jardine card
- Starts at step 2 and has no hot-bath time.
- Blue Binder complete Tillie Jardine card
- Includes the full ingredient list, packing direction, brine method, jar additions, lid step, and 10-minute hot bath.
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