Pickled Dilled Beans
Ingredients
4 pounds Fresh tender green beans OR yellow beans (5 to
8
16 Heads fresh dill
8 Garlic cloves (optional)
1/2 cup Canning or pickling salt
4 cups White vinegar (5 percent)
4 cups Water
1 teaspoon Hot red pepper flakes (optional)
Preparation
1
Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch head space. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch head space.
2
Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Dilled Beans in a boiling-water canner.
Tools
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About
Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. Above 6,000 ft: 15 min. 1,001 - 6,000 ft: 10 min.
Yield:
8.0 pints
Added:
Friday, December 10, 2010 - 1:02am
