Dilly Green Beans

Title:
Dilly Green Beans

Yield:
7 Pint jars

Categories:
Pickles,
Vegetables,
Appetizers,
Canning




Ingredients:





     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)






 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


 


 Posted to MM-Recipes Digest  by "John M. Hartman" 
on Jun


 21, 1998