Dilly Beans

Title:
Dilly Beans

Yield:
32 Servings

Categories:
Canning,
Pickles




Ingredients:





     2 lb Green Beans; Trimmed


   1/4 c  Salt


     4    Fresh Dill; Heads


     4    Garlic Cloves


     1 tb Red Pepper Flakes; Optional


 2 1/2 c  White Vinegar


 2 1/2 c  Water






 Pack beans, lengthwise, into hot hars, leaving 1/4-inch head space. To each


 pint, add 1/4 ts. cayenne pepper, 1 clove garlic and 1 head dill. Combine


 remaining ingredients and bring to boiling. Pour, boiling hot, over beans,


 leaving 1/4 inch head space. Remove air bubbles with a chopstick. Adjust


 caps. Process pints and quarts 10 minutes in boiling water bath. Yield:


 About 4 pints.


 NOTES : Delicious, and an excellent gift.  Great on a relish tray with


 Pickled Sweet Red Peppers. I omit the cayenne pepper from this as our


 family doesn't like spicy foods very much. Also - and this is IMPORTANT -


 these need to mellow for at least a month or two (longer is better) to


 develop the best flavor. If you open a jar right away you will think they


 are too salty and/or vinegary!


 Recipe by: The Blue Book, Ball Corp.


 


 Posted to MC-Recipe Digest V1 #777 by teech 
on Sep


 09, 1997