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makes 4 pints or 2 quarts

  • 2 lbs of green beans
  • 1/4 cup canning salt
  • 2 1/2 cups vinegar (I use apple cider or white wine)
  • 2 1/2 cups of water
  • 1 tsp cayenne pepper divided
  • 4 cloves of garlic
  • 4 heads of dill

Trim off ends of green beans. combine salt, vinegar, and water in saucepan and bring to boil. Pack beans lengthwise into hot jars and add 1/4 tsp of cayenne pepper, 1 clove of garlic, and 1 head of dill to each pint jar –double for quart jars. Ladle hot brine into jars leaving 1/4 in head space. Process for 1- min in boiling canner.

Here is the book: http://www.amazon.com/Jarden-Home-Brands-21400-Ball/dp/B001DIXG9A/ref=sr_1_2?ie=UTF8&qid=1286466839&sr=8-2 and if you are new to canning I suggest this one which has much more details and all the recipes in the first http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=pd_sim_k_1

source: Svava

tags: vegetarian, vegan, pareve, pickles

recipes/preserves/dilly_beans.txt · Last modified: 2017/12/19 19:42 by admin

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