Dilly Beans…A Family Favorite!
I have always LOVED pickles! When I was a kid my sister made me drink pickle juice blindfolded (I have friends who can vouch for this) and I LOVED it! I come from a long line of pickle lovers too. However, I had never had “dilly beans” until I visited Aaron’s Granny & Papaw Barnett’s house in Roan Mountain, Tennessee (almost 20 years ago now) when we were dating. It only took one sample to fall in LOVE with this family favorite…and this family! I was hooked! Aaron’s sweet Granny and his sweet Mom have been feeding my addiction ever since. I’ve made these “blessings in a jar” a few times before in small quantities, but this year my son Greer wanted to make our own 10 pint batch so we could have LOTS of dilly beans on hand. Who was I to argue with that logic? After looking at various recipes from family members, Greer and I decided on a version that is mostly Aaron’s mom’s recipe, but slightly “kicked up a notch” meaning this would be an extra spicy batch. If you are interested in a more tame dilly bean experience just don’t use as much jalapeno.
So by request here is our 10 pint recipe:
- 3 1/2 lbs green beans
- 9 cups of white distilled vinegar
- 3 cups of water
- 1 1/2 cup of salt (we use kosher salt)
- 1 Red Bell Pepper cut into long slices
- 13 tsp of dill seed
- 10 whole garlic cloves
- 5 diced garlic cloves
- 5 diced jalepeno peppers
- 10 pint jars and 10 lids
Wash the jars in hot water and set aside.
Blanch the green beans by boiling a pot of water, dumping the beans in, covering for 3 minutes, taking the beans out and then submerging in a big bowl of ice water for 3 minutes. (I don’t cut them or trim the tips- just leave them whole.)
Stuff the empty washed jars with blanched green beans. Put a couple of slices of the red bell pepper in each jar. Also put 1 whole, peeled garlic clove and 1 tsp of dill seed in each jar.
In a pot combine the vinegar, water and salt and bring to a boil while stirring until the salt is dissolved.
Remove from heat and stir in the 5 diced garlic cloves, 5 diced jalepeno peppers, and the remaining 3 tsp of dill seed. Using a funnel poor this mixture into each jar stopping just below the bottom of the jar’s neck.
Next boil the lids of the jars in a separate pot.
In your hot water canner (or a giant pot) put water on high heat. You will need enough water to cover the cans by a couple of inches. You can guess to start off with and add more water after you get the cans in.
Remove the lids from the boiling water and put them on the jars and attach the screw on rings. Lightly shake up the contents and place in the hot water canner before the water inside begins to boil. If you need to add a little more water to cover the cans go for it.
Put the lid on the canner (or big pot) and bring to a boil. Allow cans to boil for 10 minutes then remove from heat and let cool.
You should hear the lids “pop” as they seal.
And finally…by far the most difficult step….wait at least two weeks to enjoy the full flavored effect!
After you devour a jar of dilly beans don’t throw it out! We slice up a cucumber and add to the beanless jar to make what we call “quick pickles”…after a few days in the fridge they are yummy. We actually reuse our brine several times this way…they will be a little more weak each round so when they begin to lose their flavor and/or the brine turns cloudy then its time to toss it. Now hurry up and can those dilly beans before it is too late!