Dill Bean Pickles

Dill Bean Pickles

2 lb green beans,washed, trimmed
same length
1 t cayenne pepper
4 ea garlic
4 fresh dill
2 1/2 c water
2 1/2 c distilled white vinegar
1/4 c pickling salt
Thoroughly wash and scald 4(1-pint) jars. Keep hot until needed.
Prepare lids as manufacturer directs. Pack beans, lengthwise, into hot
jars, leaving 114-inch headspace. Add 1/4 teaspoon of cayenne pepper, 1
clove of garlic and 1 head of dill to each jar. In a medium-size kettle,
combine water, vinegar and salt. Heat to boiling. Pour boiling hot
liquid over beans; leaving 1/4-inch headspace. Wipe jar rims; seal with
hot lids and screw bands. Process 10 minutes in a boiling water bath.
Dill Bean Pickles are ready to eat in 2 weeks. Makes about 4 (1-pint)
Mom's bean pickles are a great favorite in the Wolkerstorfer family,
where the children prefer them to buttered beans or to dill pickles.
For a crisp product, pick beans at a slightly firmer stage than for
eating and process immediately. Veronica Wolkerstorfer prefers wide
mouth pint jars, so she can pack the beans lengthwise.


Diet Cake this the upper websites at the side of the foremost effective recipes preparation assist you on you area,you can contact us for any question... welcome on Crockpot,We frequently try and satisfy you.

Post A Comment: