Pickled beans

Yield: 1 Servings

Measure Ingredient
1½ teaspoon Pickling spices
1 tablespoon Salt; (not iodized)
1 pinch Alum
2 Cloves garlic
2 Sprigs of fresh dill
Beans to fill the jar
1 tablespoon Red chili flakes; (optional)

Glad to oblige. This is actually a takeoff on my Mom's dill picklerecipe already in the archives. Here goes: for each QUART jar add the above ingredients.

Add water to within ¼ inch of the top of the jar. Seal. Place jar(s) in cool, fairly dark area for at least 10 days.

Beans should be chilled before serving. That's it! You can certainly (with my blessings) add more garlic and dill to taste.

The chili gives the beans a nice kick; even the kids like them.

Posted to JEWISH-FOOD digest by SuperSecDD@... on Sep 5, 1998, converted by MM_Buster v2.0l.

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