Yes, Lu, pickled vegetables are pickled vegetables, basically. Different processing times and additions, but still pickled vegetables. In making dilly beans you are basically making dill pickles with beans instead of cucumbers. They are both low acid vegetables, and you use the vinegar as an acidifier.

Go ahead, make the dilly beans, if you use an approved recipe like the one in the Ball Blue Book, process the dilly beans for the time required, and they seal appropriately they are absolutely safe. Enjoy them.

Annie

Thanks, Annie. You held my hand through my first attempt at canning peaches and I'm glad you did - they sure were good!

Lu

Lu, I don't understand what's being saved, in this case, by not processing them. If that's her "secret" she's kidding herself.

Processing time for dilly beans is only ten minutes in a BWB, and that has no effect on the texture or flavor. It's not like pressure canning beans, which can make them soft and overcooked.

So why not take that extra step and be totally safe?

Lu, pickled anything is about the safest thing you can make, since the pickled item is essentially swimming in high-acid solution. So do go on and try the dilly beans. You'll be really pleased with the result, I think! I'm a city girl who'd never even HEARD of them till this forum, and I'm a total convert now.

For a fabulous look, mix green and yellow beans in the jar!

Good luck,

Zabby

Even I have heat processed my dilly beans. The only thing that sees no heat here is my pepperoncini, but there, I use straight vinegar and salt, and use a vacuum system that pulls out all the air trapped inside these very tender, thin skinned peppers. Then, when they get canned, the vacuum is applied again and they get rinsed in a very hot water after they are capped. This process is specific to those who have many years of experience canning high acid foods. Last years pepper batch has been very good, and has held up quite well because I also used some Pickle Crisp.

My dilly beans also have a little red cayenne pepper in them so I make sure it shows on the outside of the jar.
I did the green and yellow mix a couple of years ago for gifts and called them Duck Beans.
Our local college mascot is the Oregon Ducks and their colors are Green and Yellow.
Fun!
Deanna

Dilly beans are one of my favorite kinds of pickles. Great on salads and in the three bean salad and in potato salad, great as part of an antipasta tray. I use the little red cayennes in my recipe too. I like the dilled beans better than pressure canned ones--too mushy. Even frozen green beans are just barely OK in my book.

My dillies had some 'red noodle' beans as well as Kentucky Wonders and some purple pole beans. The brine changed to a deep wine color..

Thanks to you all for the encouragement. Guess I'm going back to the bean field so I can get a fresh stash - I see dilly beans in my future!

Lu