CHEF JEFF — ONE BYTE AT A TIME: Dilly Beans

Preserve some of your garden’s bounty with this recipe from the “Ball Blue Book of Preserving.”

Dilly Beans

2 pounds green beans

¼ cup canning salt

2½ cups vinegar

2½ cups water

1 teaspoon cayenne pepper, divided

4 cloves garlic

4 heads dill

Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving ¼ inch head space. Add ¼ teaspoon cayenne pepper, 1 clove garlic and 1 head dill to each pint jar. Add ½ teaspoon cayenne pepper, 2 cloves garlic and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving ¼ inch head space.

Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

Yield: 4 pints.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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