Pickled Stuff


Beary Good Hot Dilly Beans

about 6 pints


  • 1 quart 5% vinegar (4 cups)
  • 6 c. water
  • ¾ cup pickling salt
  • 1-2 heads of dill per quart
  • 1 clove garlic (per jar)
  • 1 hot red pepper (per jar)


  1. Prepare your jars and lids for canning.
  2. Bring vinegar, water and salt to a boil.
  3. Wash beans in running cold water. Discard any with bruises. Trim ends.
  4. In the bottom of each jar, place some dill. Pack with beans.
  5. To each jar, which has been well-packed with beans, add 1 clove garlic and 1 red pepper.
  6. Pour boiling hot vinegar solution over cucumbers in jars. Seal.
  7. Process in boiling water bath 10 minutes.


Beary Good Pickled Asparagus

About 5-6 pints






  • 10 pounds fresh asparagus
  • 6 large garlic cloves
  • 6 small hot peppers or 1 teaspoon hot red pepper flakes (optional)

Pickling Solution

  • In a big pot, combine:
  • 3 teaspoons dill seed
  • ½ cup salt
  • 4½ cups white vinegar (5% acidity)
  • 4½ cups water


  1. Cut the asparagus spears so they fit into the jars (leaving room for ½” headspace).
  2. Bring Pickling Solution to a boil.
  3. Place one hot pepper or (¼ tsp hot pepper flakes) and garlic clove in each jar over asparagus spears.
  4. Use a ladle or pyrex measuring cup to carefully fill each packed jar with the hot vinegar solution, again allowing ½” headspace. The asparagus should be covered and there should still be ½” of airspace left in the top of each jar.
  5. Wipe rims. Put on hot lids and screw down rings and process in a boiling canner for 10 minutes

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