This delicious recipe was adapted from the Ball Complete Book of Home Canning. A fantastic resource for canning and preserving. Give these Dilly Beans a try in a Bloody Mary!!
3 tablespoons pickling or canning salt
3 cups white vinegar
3 cups water
4 ½ pounds green or yellow beans
3 small red bell peppers, seeded and sliced into thin strips
18 whole black peppercorns
6 sprigs fresh dill
6 cloves garlic
Prepare canner, jars and lids.
In a large stainless steel saucepan combine salt, vinegar and water. Bring to a boil over medium-high heat, stirring to dissolve salt. Add beans and red peppers. Return to a boil. Remove from heat.
Place 3 peppercorns, 1 dill sprig and 1 garlic clove in each hot jar. Pack beans and pepper strips into hot jars with ½ inch of headroom in each jar. Ladle hot pickling liquid into jar to cover beans and peppers, leaving ½ inch of headroom. Remove air bubbles and adjust headspace. Wipe rim and place lid on jar. Screw on bands.
Place jars in canner, making sure they are covered with at least 1” of water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.