Dill Bean Pickles

Dill Bean Pickles

2 lb green beans,washed, trimmed
-to
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)
jars.
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.

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