Kathryns Dilly Beans Recipe
Yield: 6 Pint jarsRecipe by luhu.jp
Ingredients:
2 lbs: Green beans,
1 slice: Hot red pepper per jar,
1/2 tsp: Crushed red pepper per jar,
1 centiliter: Garlic per jar,
1 Head: dill per jar,
2 cup: Cider vinegar,
2 cup: Water,
1/4 cup: Canning salt,
Directions:
Pack washed and stemmed raw beans upright in clean pint jars; add
slices of red pepper, crushed red pepper, garlic and dill to each
jar. Beans should not come above base of neck of jar. Combine
remaining ingredients in saucepan and bring to boil. Pour boiling hot
solution over beans, filling to within 1/2 inch of top of jar. Remove
bubbles with spatula or knife blade.
Place pretreated lids over jars, tightening screw bands until tight.
Place jars in actively boiling water in boiling water bath canner.
Process jars 10 minutes. Let cure 6 weeks at room temperature before
eating. Chill before serving. Makes about six 1-pint iars. **
Milwaukee Journal Sentinel - Food section - 29 November 1995 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
slices of red pepper, crushed red pepper, garlic and dill to each
jar. Beans should not come above base of neck of jar. Combine
remaining ingredients in saucepan and bring to boil. Pour boiling hot
solution over beans, filling to within 1/2 inch of top of jar. Remove
bubbles with spatula or knife blade.
Place pretreated lids over jars, tightening screw bands until tight.
Place jars in actively boiling water in boiling water bath canner.
Process jars 10 minutes. Let cure 6 weeks at room temperature before
eating. Chill before serving. Makes about six 1-pint iars. **
Milwaukee Journal Sentinel - Food section - 29 November 1995 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp