Dilly Green Beans Recipe




Dilly Green Beans Ingredients

4 lb table perfect whole green beans
1 3/4 tsp crushed dried hot red pepper
3 1/2 tsp dried dill seed, or 7 fresh dill he, ads
7 cloves fresh garlic
5 cup vinegar
5 cup water
1 cup less 1 tablespoon pickling salt (no, n-iodized)

A Recipe for
Dilly Green Beans

 

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important




Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




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Dilly Green Beans

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.







Dilly Green Beans 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

Serves: 7

 

 

 

 

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