Garden Green
11-02-2008, 03:01 PM
Dilly Beans
2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill weed
1/4 cup canning (pickling) salt
2 1/2 cup water
2 1/2 cup white vinegar
Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space. For each pint, add 1/4 tsp. cayenne, 1 clove garlic, and 1 head dill. Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Yields about 4 pints or 2 quarts.
Or just use the leftover brine from your favorite dill pickles: Bring it to a boil and pour over prepared beans in hot jars. Process as above. And don't limit yourself to beans and cucumbers--this works well for broccoli and carrots, too.
2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill weed
1/4 cup canning (pickling) salt
2 1/2 cup water
2 1/2 cup white vinegar
Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space. For each pint, add 1/4 tsp. cayenne, 1 clove garlic, and 1 head dill. Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Yields about 4 pints or 2 quarts.
Or just use the leftover brine from your favorite dill pickles: Bring it to a boil and pour over prepared beans in hot jars. Process as above. And don't limit yourself to beans and cucumbers--this works well for broccoli and carrots, too.