Easy Autumn Canning by Rebecca Gallop
We’re excited that we can share this fantastic fall tradition + pickled green beans recipe with you, so read on for the simple step-by-step guide.
“I’m relatively new to canning, but I’ve fallen in love with this bygone (but thankfully not completely lost) kitchen activity! It is a time consuming venture…but it’s also incredibly rewarding, and a great way to spend a few hours with your friends.” – Rebecca Gallop
Dilly Beans – Adapted from Tart & Sweet
2 pounds green beans
2 cups white vinegar
1½ tablespoons sherry vinegar
1 cup water
1½ tablespoons kosher salt
2 dill sprigs
2 cloves garlic
1 teaspoon yellow mustard seed
¼ teaspoon black peppercorns
1. Gather supplies: water bath canner, rack, pot for lids, pot for brine, Weck Glass Jars, lids, jar lift, tongs/magnetic lid lift, wooden spoon, cutting board, pairing knife, measuring cups and spoons, all ingredients.
2. Put water on to boil, in both the water bath canner and a smaller pot, for the lids.
3. Once water is boiling, place rack and jars into canner to sterilize. Put lids and rubber rings in the smaller pot for sterilization.
4. Prepare green beans by washing thoroughly, snapping off stem end, and trimming so they fit into jars, allowing for about 1 inch headspace.
5. Bring vinegars, water and salt to a boil in the second small pot.
6. Carefully remove jars from boiling pot and place on a towel on the counter.
7. Place all other ingredients in jars: dill sprigs, garlic, yellow mustard seed, black peppercorns. Then pack beans into jars, leaving about 1 inch headspace.
8. Pour brine in jars, carefully covering the beans with the brine. Then remove air bubbles by gently tapping jar on counter and wipe the rims with a clean dish towel.
9. Using tongs or a lid lift, remove lid and rubber ring from boiling water and place on jars, securing with metal clips.
10. Process jars in boiling water for 10 minutes.
11. Remove jars from water with jar lift and gently place on a towel on counter and allow to cool. Check to make sure jars sealed properly…if sealed, they can be stored in pantry for 1 year; if unsealed, refrigerate and eat within a week.
12. Enjoy your pickled green beans…best flavor comes out after two weeks!
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Photos: Kate Headley