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Ingredients:

  • 4 lb. yellow wax beans
  • 4 tsp. dill seeds
  • 4 tsp. mustard seeds
  • 10 whole black peppercorns
  • 8 large fresh dill sprigs
  • 5 cups white wine vinegar
  • 2 cups white wine
  • 3 cups water
  • 1 Tbs. kosher salt
  • 2 Tbs. sugar

Directions:

While you prepare the beans, wash 8 pint canning jars with their lids and rings in hot soapy water and rinse them, then place in a large pan or bowl and cover with boiling water. Keep them in the hot water until ready to use. Remove the jars from the water and pour out any water. Arrange the jars together for easy filling. At the same time, fill a large pot (large enough to hold the jars in a single layer) with warm water to a depth of 4 inches. A canning kettle with a rack is ideal.

Trim the ends off the beans, then cut them into lengths to fit in your jars. Divide the dill seeds, mustard seeds and peppercorns between the jars. Pack the beans upright in the jars, leaving about 1/2 inch of headspace. Tuck a dill sprig in each jar.

Put the vinegar, wine, water, salt and sugar in a pot, set over high heat and bring to a boil. Boil, stirring until the salt and sugar have dissolved. Pour the hot liquid into the jars over the beans, leaving about 1/2 inch of headspace.

Using a paper towel dipped in hot water, wipe the rims clean. Place the lid on each jar, then screw on the rings. Arrange the jars in the water in the pot (the water should cover the jars by 2 inches) and bring to a boil over medium-high heat. Boil for 10 minutes.

Using tongs, remove the jars from the water and place on a tray lined with a kitchen towel. Let the jars cool undisturbed for 12 hours. If the jars have sealed properly, the lids with be slightly indented and not springy to the touch. If a jar did not seal properly, either repeat the water bath process or refrigerate and use the beans. Makes 8 pints.

Recipe by Canal House Cooking.