susytwo, Before you get to the Harvest Forum, In the search box put canning Dilly Beans. I'd put the link up for you however, I'm stupid. Good Luck

The dilly bean recipe has probably scrolled off by now as it was here way back in 2005 or earlier. In any case, LINDA LOU had originally posted that recipe. The link below offers you an optional pickled asparagus, and also uses hot peppers as a spice. You can easily substitute the 'gus for beans and omit the hot peppers. Scroll down on that thread, as its not easy to link directiy to an individual post unless its a single message. For more dill flavor, simply add more dill seed and weed.

Here is a link that might be useful: pickled 'gus and beans

I find it much easier to do a search as soon am my home page opens up. For example, in the search box put "Canning Tomatoes". It will immediately take me to a USDA approved site and many more.
If I have questions that need answers, then I come to the Harvest Forum.
I don't have time to go through all the posts to find what I know is on here because I read it in 2005 and didn't save it.
If I sound computer illiterate, I am.

I think this is it. If one of the more experienced posters would confirm that this is indeed THE dilly bean recipe I'd be happy to add it to the 'greatest hits' thread that was started by Zabby a while back. That thread contains many of the most popular and asked about recipes mentioned here on the forum and comes up if you search the forum with the words greatest and hits.

Dilly Beans

2 pounds trimmed green beans
4 heads dill
4 cloves garlic, bruised
4 small chili peppers, slit
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt.

Pack beans lengthwise into hot jars, leaving 1/4 inch headspace. To each pint add one chili, 1 garlic clove, and 1 head dill.

Combine remaining ingredients in a saucepan. Bring to a boil. Pour hot liquid over beans, leaving 1/4 inch headsace. Remove air bubles, adjust lids, and process pints and quarts 10 minutes in a boiling water bath.

whynotme
The recipe you posted is the exact one in the Ball Blue. The one Linda Lou posted last year is the one I used. I think it made more than 4 pints. I think it made eight. If you want heat, put in a half jalapeno. Linda's recipe very well may have doubled everything. I never make 4 pints of anything. If I can't have at least a canner full, I don't bother.

Thanks for the head's up Shirley. I noticed that the thread I found didn't mention LindaLou which is why I requested confirmation. :) When LindaLou's recipe surfaces I'll add it to the "greatest hits" thread.

I just checked my Ball Blue and the recipe for Dilly Beans calls for 1 teaspoon of ground red pepper divided amongst 4 pint jar. I'm not sure Linda Lou's recipe calls for Chili peppers. I think they are optional.

Could this be it? I made a few jars the other night and I know it came from this forum, just not sure if it's LindaLou's. Either way, they're pretty good.

PICKLED DILLED BEANS
--------------------------------------------------------------------------------
4 lb. fresh tender green or yellow beans
(5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5% acidity)
4 cups water
1 tsp. hot red pepper flakes (optional)
YIELD: About 8 pints
PROCEDURE: Wash and trim ends from beans and cut to 4-
inch lengths. In each hot sterile pint jar (see following
directions for sterilizing jars), place 1 to 2 dill heads,
and if desired, 1 clove of garlic. Place whole beans
upright in jars, leaving 1/2-inch headspace. Trim beans to
ensure proper fit, if necessary. Combine salt, vinegar,
water and pepper flakes (if desired). Bring to a boil.
Add hot solution to beans, leaving 1/2-inch headspace.
Adjust lids and process.
Sterilization of Empty Jars
To sterilize empty jars, place them right side up on
the rack in a boiling-water canner. Fill the canner and
jars with hot (not boiling) water to 1 inch above the tops
of the jars. Boil 10 minutes at altitudes of less than
1,000 feet. At higher elevations, boil 1 additional minute
for each additional 1,000 feet elevation. Remove and drain
hot sterilized jars one at a time as filled.
RECOMMENDED PROCESS TIME FOR PICKLED
DILLED BEANS IN A BOILING-WATER CANNER 5 minutes.
You must use boiled, sterilized jars or process for 10 min. if you just want to use clean, washed jars.
If the brine seems too tart, don't reduce the vinegar, but add just a little sugar to offset.

Recipe looks very close and is similar to the 'gus pickle. Just hope LINDA LOU pops in to give it her stamp of approval!

I think I found the recipe for the dilly beans.

It's about half way down the page.

Lynn

Here is a link that might be useful: Linda Lou's Dilly Beans

Thank you, Lynn!

Woot Woot! Thanks for the confirming thread. In an effort to consolidate I've added the recipe to the "greatest hit recipe" thread.

As you can see, Linda Lou's recipe uses a lot of dill seed heads, but doesn't mention much about the leafy dill weed that also has a lot of flavor. I would use both, as you just can't get enough dill flavor. I just pulled up, what was supposed to be dill growing in my patch, it looked like dill, but when pulled, it was woody and deep rooted. There were just ferns and no seed heads, so it was yanked out is definately not dill, which is all around it. Funny how some plants to try fool you by growing similar to the real thing.. This one, whatever it is, was really hiding. Hav plenty of big garlic bulbs now, they just got dug and loook really big. Musik or music is the type, with hard neck qualities for the northern states. The garlic cloves were planted early last fall, and then got the thick scape cut off before it sent out a flower. I must say these are the biggest I ever grew, and surpas many store boughts in size.

Unfortuantely, threads do drop off eventually. We used to only have a 100 posts per thread and 10 threads, so its a lot more now, as more and more people discover us here.

Here is a link to Emeril's Lemon Rosemary pickled beans. I've made these for the past few years and they are quite good.

Here is a link that might be useful: Emeril's Rosemary Lemon Pickled Beans

In Emerils recipe, it states a 50:50 ration of wine vinegar and water. Please be aware that unless ths wine vinegar is a 5% acidity, the recipe may be a little edgy for safety. Some white wine vinegars can contain only 4% or lower. MOst ingredients mentioned look like tyhey are in proper proportions. If in doubt, a pressure canning may be necessary. I always shoot for at at least half 5% vinegar to water ratios.
Enjoy