Dilly bean recipe

[dubl_t]

I didn't want to hijack the other post. I'm new to canning, and so far have done tomatoes, blackberry jam and huckleberry jam. Now I want to add dilly beans to my "trophy room" (the pantry) and any help and advice would be appreciated.

Thanks, Tom.

[STGRule]

I just use a kosher dill pickle brine recipe and add hot peppers and garlic to taste.

[Jonah's Revenge]

I've used the recipe out of the Ball Canning book with good results.
Do a search on the net for recipes. Most have the same ingredients for the brine.
The big differences are in the spices such as hot peppers/ garlic, etc.

Decide on what looks good to you in regards to heat and flavor, then make a variety of jars. That way next year you will have a better idea of what to specialize in.
I like mine with a jalapeno, a couple garlic cloves, and a little crushed red pepper. Also I use dill seed instead of dill heads.

[STGRule]

If you change up the recipes, write it on the lids. It will help next time. The salt, water, vinegar are pretty much the same across recipes.

The differences come with the type of vinegar, the amount and type of dill (weed or seed), the type and amount of peppers, and the amount of garlic.

Have fun with it. It is hard to mess it up.

[dubl_t]

It is hard to mess it up.


Final words of encouragement ;)

Naw, just kidding, thanks all for the recommendations, beans have got to be easier than pickles. When I was a kid, my mom made the most horrific pickles on this planet. But, couldn't say nothing, she took so much pride in what she did.

[lastbugle]

I asked this same question a while back and here were the results
the one by small fry is the one I use, everybody I know that tried them raved how good they were the real secret is to let them sit the longer the better
http://www.ifish.net/board/showthread.php?t=161204

[dubl_t]

hey Lastbugle, thanks for the link.