Dilly Beans

Tuesday night's dilly bean class was a lot of fun.

Getting to work filling jars with ingredients for dilly beans at the Sustainability Academy on North Street - during 90 degree weather!

We even had a budding food writer as a participant. You can read her blog post about the class here:

Mostly, though, it was a chance to demystify canning using a tried and true recipe. If you missed the class, here's what we made, and how to make it:

Dilly beans canned last summer by local expert and City Market member-worker Devon Karn.


Dilly Beans

4 pounds whole green beans (about 4 quarts)

½ tsp. crushed red pepper per pint jar

1 tsp. whole mustard seed per pint jar

1 tsp. dill seed per pint jar (or 2 fresh sprigs)

1 garlic clove per pint jar

5 cups vinegar (1 ¼ quarts)

5 cups water

½ cup salt

Wash beans thoroughly; drain and cut into lengths to fill pint jars. Pack beans into clean, hot jars; add pepper, mustard seed, dill seed, and garlic.

Combine vinegar, water, and salt; heat to boiling. Pour boiling liquid over the beans, filling jars but leaving ¼ inch headspace. Seal and process in a boiling bath for 5 minutes.