Dilly beans

Yield: 32 Servings

Measure Ingredient
2 pounds Green Beans; Trimmed
¼ cup Salt
4 Fresh Dill; Heads
4 Garlic Cloves
1 tablespoon Red Pepper Flakes; Optional
2½ cup White Vinegar
2½ cup Water

Pack beans, lengthwise, into hot hars, leaving ¼-inch head space. To each pint, add ¼ ts. cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients and bring to boiling. Pour, boiling hot, over beans, leaving ¼ inch head space. Remove air bubbles with a chopstick. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: About 4 pints.

NOTES : Delicious, and an excellent gift. Great on a relish tray with Pickled Sweet Red Peppers. I omit the cayenne pepper from this as our family doesn't like spicy foods very much. Also - and this is IMPORTANT - these need to mellow for at least a month or two (longer is better) to develop the best flavor. If you open a jar right away you will think they are too salty and/or vinegary!

Recipe by: The Blue Book, Ball Corp.

Posted to MC-Recipe Digest V1 #777 by teech <teech@...> on Sep 09, 1997

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