Spicy Dilly Beans

 I have now canned at least 35  of these spicy dilly beans this year and I think that it should be enough for gifts and to last me through the winter. I feel more confident each time I do a recipe and learn as I go....for instance, I learned that the beans have to be at there prime for canning, crisp and snappy or else you'll get shriveled beans which will still taste great but look rather disappointing as I learned on my last batch:)

Next week I will be canning sweet apple sauce from our little orchard of 3 different kinds of apples, also to come I am going to be making peach honey from the leftover skins I saved from my peaches I canned last week I will post that as well but for now enjoy the Dilly's there so crunchy and spicy I love them by themselves or in a dirty martini and of course a bloody Mary... cheers!

Spicy Dilly green beans

Makes about 4 pints so ( I always triple the recipe depending on how many I want, I bought a 22pd crate this year which made 24 cans and then I just bought 10 pds yesterday which made ten quart jars)

2 pds green beans

1/4 cup canning salt, I perfer kosher.
2/1/2cups vinegar
2 1/2 cups water

2 or more teaspoons of cayenne pepper ( depending on how much kick you want)

4 garlic cloves

4 heads fresh dill

Trim ends of green beans. Combine salt, vinegar and waterin a large sauce pot. Bring to boil. Pack beans length wise into hot jars( wash jars and lids in hot and soapy water, then sterilise them in boiling water ten mins, dry lids and wipe jar rims)leaving 1/4 in head space add cayenne pepper garlic and dill to each jar, ladle hot brine into jars over beans, remove air bubbles, add lids process pints and quarts for 10mins in a boiling water caner. Let sit 12-24 hrs to cool and listen for the pops! If your new to canning like I am make sure to  read the step by step process to canning safely.

This recipe from Ball blue book

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