| T O P I C R E V I E W |
| Libbie |
Posted - Nov 08 2005 : 9:53:09 PM
I had a request for a pickled green bean recipe, so here you go -- (It's from the Ball Blue Book, which most of you probably have, but it's REALLY good).
Dilly Beans (yield) 2 quarts or 4 pints
2 lbs. green beans
1/4 C. canning salt (I use kosher)
2 1/2 C. vinegar (I use apple cider vinegar)
2 1/2 C. water
1 t. cayenne pepper, divided (optional or use more if you like the heat!
4 cloves garlic
4 heads dill
Trim ends off green beans. Combine salt, vinegar and water in a large saucepot; bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4 inch headspace. Add 1/4 t. cayenne pepper, 1 clove garlic and 1 head dill to each pint jar (double for quart jars, of course). Ladle hot liquid over beans, leaving 1/4 inch headspace. Remove air bubbles. Adjust 2-piece caps. Process pints and quarts 10 minutes at or below 1000 feet altitude (here at 5400 feet, I did them for 20) in a boiling water canner.
ENJOY!
"Nothing is worth more than this day." - Goethe |
| 4 L A T E S T R E P L I E S (Newest First) |
| Libbie |
Posted - Nov 11 2005 : 10:24:39 PM
OOOhhh. I like the carrot/bean combo cold out of the refrigerator - I'm so disappointed that I ate all of mine already (oooppsss!). The cool thing about home canning is that you can tailor the taste to those in your household - my spouse likes things HOT, so for him, I add more cayenne, and for me, I just stick to the recipe - for by babe, I did a jar with no cayenne at all, and he made a face at first, then kept asking for the "shaky beans" - they made him sort of shiver to eat them!
"Nothing is worth more than this day." - Goethe |
| lonestargal |
Posted - Nov 10 2005 : 11:02:37 AM
Oh yum Julia, I'll have to try that too!! |
| Julie |
Posted - Nov 09 2005 : 09:26:52 AM
Hey Libbie and lonestargal,I pack my jars half-n-half with baby carrots and green beans.
YUMMMMMM They are great with salads. Isn't canning fun!
Food Stylin' & Fancy Free |
| lonestargal |
Posted - Nov 09 2005 : 08:23:24 AM
OH Thank you Libbie!! I have the Ball Blue Book but must have overlooked this recipe. Thanks for posting. I will have to try it for sure. Now how do they taste the best, straight out of the jar or heating them a bit? |
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