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Reviewed: Sep. 30, 2007

This was only my second attempt at canning, but they came out great. They were pretty sour (made me pucker every time!), but my family loved them.

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Reviewer:

abbey


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Reviewed: Sep. 9, 2007

I did not use the musturd seed this recipe calls for since the pickling spice I used had lots already. Husband LOVED!!! Thanks!!

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5 users found this review helpful

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The first time I tried dilly beans was over 10 years ago, and haven't had them since. I made them this summer out of our garden fare and these are delicious! On half the jars I left out the pepper and they are still delicious. I also used about 1/2 the pickling spice and 1/2 the mustard seed, and the flavor was still great. I might leave out all the pickling spice and put in all the mustard next time. Great recipe!

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Reviewer:

Dana H.


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Reviewed: Mar. 7, 2006

Identical to my father's recipe- If you like pickled vegetables, this one is sure to please!

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7 users found this review helpful

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TRUESUNN

	Cooking Level: Expert Home Town: Trenton, Michigan, USA Living In: Flat Rock, Michigan, USA
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Reviewed: Aug. 20, 2005

You have to really like pickled green beans to enjoy this recipe! I also grew up in Utah, and yes, this is a popular way to preserve the mother load of green beans most people grow in their gigantic gardens here. I am not a huge fan of really spicy food, so I tweaked the amount of chile peppers. I only used two that I divided between the 8 jars. It gave it a little zing, but it was not over powering. REMEMBER, THIS IS FOR 8 PINT JARS! It isn't too salty if prepared correctly. Happy Canning! :)

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Reviewer:

Melanie Anderson


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Reviewed: Aug. 5, 2004

I grew up in Utah and Dilly beans were all the rage. I must say it was never one of my favs. I do like how this one has peppers. I think the other person rating this did not see that this is a recipe for 8 jars, so one cup salt does not sound all that bad to me

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5 users found this review helpful