Yield: 1 servings
|3 pounds||Young green beans; to 4 pounds|
|4||Long; thin Red chiles (fresh or dried)|
|4 larges||Garlic cloves|
|(white; black, green or a mixture)|
|¼ cup||Loosely-packed fresh dill sprigs|
|(or 4 tablespoons dried dill weed)|
|2½ cup||White wine vinegar|
Trim and remove string from the beans. Rinse well and set aside. Sterilize jars and lids in boiling water. When jars are cool enough to handle, fill each upright with beans until they are snug. Insert chiles and garlic cloves preferably around outside so they can be seen (both for decorative reasons and also to alert that they are spicy). Divide peppercorns and dill among jars. Separately bring the water, vinegar and salt to a boil in a non-reactive sauce pan. Ladle the hot brine over the beans leaving about ½-inch head space. Wipe jar edge clean and screw on sterilized lid and band according to manufacturers instructions. Process in a boiling water bath for 12 minutes. Remove and allow to cool completely at room temperature away from drafts. Check lids to make sure proper seal has been attained. Store for at least one month before using to allow flavors to develop. This recipe yields 4 pints.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9639 broadcast 09-06-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.