Side Pannel
Dilly Green Beans
Dilly Green Beans
- Recipe Submitted by ADMIN on 09/26/2007
Category: Canning, Vegetables, Appetizers
Ingredients List
- 4 lb Table perfect whole green
- -beans
- 1 3/4 ts Crushed dried HOT red pepper
- 3 1/2 ts Dried dill seed, OR 7 fresh
- -dill heads
- 7 Cloves fresh garlic
- 5 c Vinegar
- 5 c Water
- 1 c Less 1 tablespoon pickling
- -salt (non-iodized)
Directions
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 1/2 teaspoon dill seed, add 1 garlic clove and 1/4 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 1/2 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 1/8 teaspoon cayenne to each jar.
Wait at least two weeks for these beans to develop their flavor.
GREENE, Janet et al.
Putting Food By, 4th ed.
The Stephen Greene Press.
Lexington, Massachusetts
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
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 1/2 teaspoon dill seed, add 1 garlic clove and 1/4 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 1/2 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 1/8 teaspoon cayenne to each jar.
Wait at least two weeks for these beans to develop their flavor.
GREENE, Janet et al.
Putting Food By, 4th ed.
The Stephen Greene Press.
Lexington, Massachusetts
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
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