This spring and summer, I’ve been putting at least a thing or two into jars most every weekend.  Perhaps I should have been blogging about these things for the past year, but alas, that is not the case.

For the past 6 weeks or so, I’ve been watching the prices of green beans at our Farmer’s Market to see if they might drop.  Unfortunately, they’ve stayed right at $3/lb for organic.  However, dilly beans could wait no longer.  These are one of the most popular things I’ve ever canned – our friends even ask us to bring them to parties.  We ran out about a month ago, and a dearth of dilly beans is totally unnecessary – so we took care of that little problem today.

Dilly beans are SO EASY.  You just drop some spices into sanitized jars (red pepper flakes, dill, garlic) and then fill them with green beans and cover with brine (a hot solution of 50% vinegar and 50% water, with 1 tbs kosher salt for every cup).  Process in boiling water for 10 minutes, and done.

Some photos from today’s adventures:

Jars, just before green beans got added.

Some of the delicious green beans.

Packed into jars, ready for processing.

Just for fun, I also made one jar of pickled yellow wax beans.

En route to being all sealed up.

It is so crazy to me how different the color of the beans is after they are processed (the processed ones are on the left).

And…the finished product.