Dilly Green Beans Recipe
Yield: 7 Pint jarsRecipe by luhu.jp
Ingredients:
4 lbs: Table perfect whole green beans,
1 3/4 tsp: Crushed dried HOT red pepper,
3 1/2 tsp: Dried dill seed, OR 7 fresh dill heads
7 Cloves: fresh garlic,
5 cup: Vinegar,
5 cup: Water,
1 cup: Less 1 tablespoon pickling salt, non-iodized
Directions:
Wash beans thoroughly, remove stems and tips, and cut them as much as
possible in uniform lengths to allow them to stand upright in 1-pint
canning jars, coming to the shoulder of the jar. Have jars clean and
very hot, and lids and sealers ready in scalding water. In each jar
place 1 dill head or 1/2 teaspoon dill seed, add 1 garlic clove and
1/4 teaspoon crushed hot red pepper. Pack beans upright in jars,
leaving 1 inch of headroom. Heat together the water. vinegar and
salt; when the mixture boils, pour it over the beans, filling each
jar to 1/2 inch from the top. Run a plastic knife down and around to
remove trapped air, adjust lids, and process in a 185F. bath for 10
minutes after the water in the canner returns to a simmer. Remove
jars, complete seals if necessary.
The beans are almost garden-crisp, but the high acidity of the vinegar
allows this boiling-water bath to be safe for a low acid food.
If you substitute ground cayenne pepper for the crushed hot red
pepper, halve the amount of cayenne: use only 1/8 teaspoon cayenne to
each jar.
Wait at least two weeks for these beans to develop their flavor.
GREENE, Janet et al.
Putting Food By, 4th ed.
The Stephen Greene Press.
Lexington, Massachusetts
NOTE: I prefer to put in one whole dried or fresh (preferably)
serrano or Cayenne type pepper. It will not make the beans too
spicy, but will add a delightful tang, much as commercial pickled
"hot" okra, which is not really hot to my leather palate. JMH
MM Format by John Hartman Indianapolis, IN
Source from luhu.jp
possible in uniform lengths to allow them to stand upright in 1-pint
canning jars, coming to the shoulder of the jar. Have jars clean and
very hot, and lids and sealers ready in scalding water. In each jar
place 1 dill head or 1/2 teaspoon dill seed, add 1 garlic clove and
1/4 teaspoon crushed hot red pepper. Pack beans upright in jars,
leaving 1 inch of headroom. Heat together the water. vinegar and
salt; when the mixture boils, pour it over the beans, filling each
jar to 1/2 inch from the top. Run a plastic knife down and around to
remove trapped air, adjust lids, and process in a 185F. bath for 10
minutes after the water in the canner returns to a simmer. Remove
jars, complete seals if necessary.
The beans are almost garden-crisp, but the high acidity of the vinegar
allows this boiling-water bath to be safe for a low acid food.
If you substitute ground cayenne pepper for the crushed hot red
pepper, halve the amount of cayenne: use only 1/8 teaspoon cayenne to
each jar.
Wait at least two weeks for these beans to develop their flavor.
GREENE, Janet et al.
Putting Food By, 4th ed.
The Stephen Greene Press.
Lexington, Massachusetts
NOTE: I prefer to put in one whole dried or fresh (preferably)
serrano or Cayenne type pepper. It will not make the beans too
spicy, but will add a delightful tang, much as commercial pickled
"hot" okra, which is not really hot to my leather palate. JMH
MM Format by John Hartman Indianapolis, IN
Source from luhu.jp