I have never made dilly beans - we never did pickle much at this house.

So what is the go to dilly bean recipe?
From the old blue book I have:
Makes 4 pints
2 pounds green beans trimmed
1 tsp cayenne pepper
4 cloves garlic
4 heads dill
2.5 cup water
2.5 cup vinegar
1/4 cup salt
pack beans lengthwise into hot ball jars
nevermind, hands' tired, here is a blurry pic

SO
is that worth using? I'm open for improvement. And with dill, I expect that is white vinegar. Generally I read "vinegar" as white vinegar, unless specified. Agree or disagree?

I also did a recipe with cumin seeds and coriander seeds in it that was good.

I like the homemade pickled green beans more than any pickled cucumbers I’ve made.

karstopography wrote: ↑Fri Aug 25, 2023 9:31 pm I also did a recipe with cumin seeds and coriander seeds in it that was good.

I like the homemade pickled green beans more than any pickled cucumbers I’ve made.

Was that that recipe with the cumin and coriander seeds a variation of that one on the link, or a different recipe altogether? I'd like to see that recipe!

I use a basic dilly bean recipe and then add plenty of garlic, the hottest peppers that I have, cumin and cayenne pepper powder. The pickling tones down the peppers and leaves the beans nice and spicy but not too hot to eat.

Thanks @karstopography. I saved that for future use!

Non chlorine water, that is a good tip.
Are dill seeds good enough or should I be growing dill next year, is it worth it? I feel like I will then be compelled to grow cucumbers as well.
I guess I could buy some to try, I just hate paying money for something I can grow.

I buy dill seed at the Indian market - it seems even fresher than what I harvest myself. Probably a variety specifically for seeds, whereas what I grow is for the leaves. They also sell really leaves, or frond.

I made 5 pints of pickled beans today - 2 of the dilly beans, and 3 of the cumin coriander beans. They are on my back deck cooling - I really didn't want to be heating my kitchen up with that, though I did make the brine inside, and first heated the water for the lids, on the induction burner. I made extra brine, using that cumin coriander recipe, as the rice wine vinegar sounds good in it. That one had twice as much salt, which sounds like too much to me, so I used the 2 tb in the dilly brine, which sounds like most of my pickles.

Here are the beans. I put spices and garlic in the bottoms of the jars, along with a scant ¼ tsp of calcium chloride, for crisp, before packing the jars with 6 oz of beans, then the brine. Now, it's just waiting a couple of weeks.
Beans cut up for 5 pints of pickles, mostly sweet white and Thai red long beans. by pepperhead212, on Flickr

5 pints of pickled beans, 2 spicy recipes - Dilly beans, and Cumin Coriander beans. by pepperhead212, on Flickr