Dillybeans Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Tender Green Beans *,
2 cup: Water,
2 cup: White Distilled Vinegar,
1 1/2 tsp: Pickling Salt/To Taste,
1/3 cup: Sugar,
2 each: Bay Leaves,
2 each: Small Onions **,
8 each: Red Hot Peppers,
8 each: Cloves Garlic, Peeled
8 each: Sprigs Fresh Dill,
Directions:
* Green Beans should be the "stringless" type. ** Onions should be
peeled and thinly sliced.
~------------------------------------------------------
~----------------- Wash beans and snip off ends. Discard any that are
wilted or discolored. In a saucepan combine water, vinegar, pickling
salt, sugar, bay leaves, and onions. Bring liquid to a boil and
simmer for 10 minutes. Drop beans into boiling water and cook for
just 5 minutes. They must still be crisp. Drain immediately and rinse
in cold water. Pack beans upright in 8-ounce jars with a couple of
slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of
dill to each jar and pour hot vinegar mixture over the beans to
overflowing. Seal immediately. Makes 8 8-ounce jars. NOTE: ~----
Thinly cut carrots or other firm vegetables may be used in place of
or in addition to the beans.
Source from luhu.jp
peeled and thinly sliced.
~------------------------------------------------------
~----------------- Wash beans and snip off ends. Discard any that are
wilted or discolored. In a saucepan combine water, vinegar, pickling
salt, sugar, bay leaves, and onions. Bring liquid to a boil and
simmer for 10 minutes. Drop beans into boiling water and cook for
just 5 minutes. They must still be crisp. Drain immediately and rinse
in cold water. Pack beans upright in 8-ounce jars with a couple of
slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of
dill to each jar and pour hot vinegar mixture over the beans to
overflowing. Seal immediately. Makes 8 8-ounce jars. NOTE: ~----
Thinly cut carrots or other firm vegetables may be used in place of
or in addition to the beans.
Source from luhu.jp