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Dilly beans #2
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| Artist: |
_ |
| Categories: |
Beans, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| lbs | Fresh tender green beans | | | -- (5 to 6 inches long) | | 16
| | Heads fresh dill | | 1/2
| cup | Canning or pickling salt | | 4
| cup | Water | | | -- (optional) | | | -- OR yellow beans | | 8
| | -to... | | 8
| | Garlic cloves (optional) | | 4
| cup | White vinegar (5 percent) | | 1
| tsp | Hot red pepper flakes |
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Procedures:
| 1 | Yield: about 8 pints procedure: wash and trim ends from beans and cut to 4-inch lengths. | | 2 | In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. | | 3 | Place whole beans upright in jars, leaving ?inch headspace. | | 4 | Trim beans to ensure proper fit, if necessary. | | 5 | Combine salt, vinegar water, and pepper flakes (if desired). | | 6 | Bring to a boil. | | 7 | Add hot solution to beans, leaving ?inch headspace. | | 8 | Adjust lids and process according to the recommendations in table Table Recommended process time for pickled dilled beans in a boiling-water canner. | | 9 | Style of pack: raw. | | 10 | Jar size: pints. | | 11 | Process time at altitudes of 0 - 1,000°Ft: 5 min. 1,001 - 6,000°Ft: 10 min. above 6,000°Ft: 15 min. ======================================================= === * usda agriculture information bulletin no. | | 12 | 539 (rev. | | 13 | 1994) * |
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