Dilly Beans
Categories: Canning | Gift | PicklesServes: 32 Servings
Ingredients:
- 2 lb Green Beans; Trimmed
- 1/4 c Salt
- 4 Fresh Dill; Heads
- 4 Garlic Cloves
- 1 tb Red Pepper Flakes; Optional
- 2 1/2 c White Vinegar
- 2 1/2 c Water
Instructions:
Pack beans, lengthwise, into hot hars, leaving 1/4-inch head space. To each
pint, add 1/4 ts. cayenne pepper, 1 clove garlic and 1 head dill. Combine
remaining ingredients and bring to boiling. Pour, boiling hot, over beans,
leaving 1/4 inch head space. Remove air bubbles with a chopstick. Adjust
caps. Process pints and quarts 10 minutes in boiling water bath. Yield:
About 4 pints.
NOTES : Delicious, and an excellent gift. Great on a relish tray with
Pickled Sweet Red Peppers. I omit the cayenne pepper from this as our
family doesn't like spicy foods very much. Also - and this is IMPORTANT -
these need to mellow for at least a month or two (longer is better) to
develop the best flavor. If you open a jar right away you will think they
are too salty and/or vinegary!
Recipe by: The Blue Book, Ball Corp.
Posted to MC-Recipe Digest V1 #777 by teech
09, 1997
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