Front Porch Blog


Yumm, Yumm!

I’ve been using Grannie Chandwater’s recipe for “diily” beans for many moons now. Although she’s a “Yankee,” it’s a great recipe for those who love all things “dilled.” For those of you unrequited (Zappa-ease) with the “dilly” bean, it’s nothing more than a dilled green bean (either pole or bush).


This here recipe makes enough for about 4 quart jars, so i’ll leave it for y’all to adjust for your particular amount of beans.

Step One: Prep the Beans

Clean, “stem,” and cut to length, enough beans to fill four 1-quart canning jars
(they should be about 1/2 to 1/4 inch smaller than the inside of the jar when standing upright on the bottom)

Step Two: Make the Brine

5 cups cider vinegar (I prefer organic)
5 cups water
1/2 cup salt (I prefer sea salt, but table salt works as well)

Bring this to a boil for a minute or two, then simmer until you’re ready to pack the jars.

Step Three: Pack the Jars with Summery Goodness

Add to each sanitized canning jar (washed, with lids and rims, in soapy water and kept in a hot water bath until ready to use):

1 clove of garlic (Grannie Chandwater and I never saw eye-to-eye on this issue. I usually use 2-3 cloves)
1/2 tsp. dill seed
1/2 tsp yellow mustard seeds
1/2 tsp. crushed red pepper flakes and
Pack the beans in leaving adequate headroom (check the instructions for your particular jars)
Add brine to the headroom level recommended for your jars
Cap tightly

Step Five:

Can in a hot water bath meeting your region’s requirements (contact your canner’s instructions or local extension service if unsure)

Step Six:

Let mature for about two weeks

Step Seven: (my absolute favotie step)

Enjoy with friends, neighbors and any starngers who might pop in!





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