Pickled dilled beans

Yield: 8 Pints

Measure Ingredient
4 pounds Fresh tender green beans OR yellow beans (5 to 6 inches long) to...
16 \N Heads fresh dill
8 \N Garlic cloves (optional)
½ cup Canning or pickling salt
4 cups White vinegar (5 percent)
4 cups Water
1 teaspoon Hot red pepper flakes (optional)
\N \N 1,001 - 6,000 ft: 10 min.
\N \N Above 6,000 ft: 15 min.

Yield: About 8 pints

Procedure: Wash and trim ends from beans and cut to 4-inch lengths.

In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving ½-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil.

Add hot solution to beans, leaving ½-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Dilled Beans in a boiling-water canner.

Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

Similar recipes