Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

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• Recipe archive

Dilly beans, which are crisp, pickled green beans, are a great way to preserve and enjoy some of summer’s bounty.

One large mess of fresh green beans, washed well and with ends snapped off (do not snap in half; leave long)

Ingredients:

Directions:

1. Pack green beans into each jar lengthwise until jar is about half full. Shove in a whole clove of garlic and a head of dill. Then finish filling the jar with green beans until they are packed tightly and as full as possible (they will shrink when cooked). Add 1/4 tsp. cayenne to each jar.

2. Combine water, vinegar and salt in a large saucepan and bring to a boil. Pour boiling liquid over beans, filling each jar to within 1/4-inch of the top. Remove bubbles and cap tightly with clean lids. The lids do not have to be sterilized.

3. Place jars in a canning pot filled with boiling water. Pot should have a canning rack on the bottom so jars do not bang around. As soon as water comes back to a boil, start timing and leave jars for 10 minutes. When finished, lift jars from water and place on a dry towel away from drafts. As the jars cool, you will hear the lids pop, which indicates that they have sealed.

Note: The pickles taste best if you allow them to sit for a few weeks before eating. Because of the vinegar, the salt and the preserving effects of canning, they should stay good for several years if unopened.