Green beans was the only vegetable I liked or would eat when I was a kid. Unfortunately, mom didn’t make them every night, and there were many nights I was forced to eat corn, peas or potatoes. Yuck!

Today, green beans remain one of my favorites, but my palette has changed a lot. I now enjoy a lot of other veggies like broccoli, cabbage, cauliflower, cucumbers, peppers, squash, and even corn, peas and potatoes. And with a big garden, what else do I do with all those green beans I can only freeze so many bags of beans.

A few years ago I found a recipe for Dilly Green Beans, and since I make a lot of dill pickles, it seemed only right to add something else that stores well to the pantry. I adjusted the recipe to my own tasting, and I hope you try it.

Green beans in uniform lengths. I leave the tips and stems onto keep them crisper.

4 quart canning jars washed with lids and rings in scalding water

1 clove garlic for each jar

½ tsp crushed dried hot red pepper for each jar

1 dill head or 1 tsp dill seed in each jar

½ cup less 1 tbsp pickling salt

Place garlic, dried hot red pepper and dill in each jar.

Pack beans in jars, careful not to break them, with stems facing up.

Fill 7-quart canner three-quarters full with hot water and bring to a boil.

Heat water, vinegar and pickling salt together in a stock pot until it comes to a boil. Pour over beans, filling each jar to one-half inch from the top.

Put lids and rings on each jar and put in canner. Once the water starts to boil, process for 5 to 10 minutes, and then remove.

Wait a couple weeks before you enjoy the fruits of your labor.

If you have a family recipe made from a Minnesota-grown fruit or vegetable, please share it with us. Send by email to pilotnews@pilotindependent.com

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