Yield: 7 Pint jars
Measure | Ingredient |
---|---|
4 pounds | Table perfect whole green beans |
1¾ teaspoon | Crushed dried HOT red pepper |
3½ teaspoon | Dried dill seed, OR 7 fresh dill heads |
7 \N | Cloves fresh garlic |
5 cups | Vinegar |
5 cups | Water |
1 cup | Less 1 tablespoon pickling salt (non-iodized) |
\N \N | GREENE, Janet et al. |
\N \N | Putting Food By, 4th ed. |
\N \N | The Stephen Greene Press. |
\N \N | Lexington, Massachusetts |
Wash beans thoroughly, remove stems and tips, and cut them as much as possible in uniform lengths to allow them to stand upright in 1-pint canning jars, coming to the shoulder of the jar. Have jars clean and very hot, and lids and sealers ready in scalding water. In each jar place 1 dill head or ½ teaspoon dill seed, add 1 garlic clove and ¼ teaspoon crushed hot red pepper. Pack beans upright in jars, leaving 1 inch of headroom. Heat together the water. vinegar and salt; when the mixture boils, pour it over the beans, filling each jar to ½ inch from the top. Run a plastic knife down and around to remove trapped air, adjust lids, and process in a 185F. bath for 10 minutes after the water in the canner returns to a simmer. Remove jars, complete seals if necessary.
The beans are almost garden-crisp, but the high acidity of the vinegar allows this boiling-water bath to be safe for a low acid food.
If you substitute ground cayenne pepper for the crushed hot red pepper, halve the amount of cayenne: use only ⅛ teaspoon cayenne to each jar.
Wait at least two weeks for these beans to develop their flavor.
NOTE: I prefer to put in one whole dried or fresh (preferably) serrano or Cayenne type pepper. It will not make the beans too spicy, but will add a delightful tang, much as commercial pickled "hot" okra, which is not really hot to my leather palate. JMH MM Format by John Hartman Indianapolis, IN