Recipes

Dilly Beans

Friday, August 21, 2015

Recipe from Ball Blue Book

Ingredients
2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper, divided
4 cloves garlic
4 heads dill

Directions
Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. Add 1/2 tsp cayenne pepper, 2 cloves garlic, and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4-inch-headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

Yields about 4 pints or 2 quarts Read More...



Go Back


Tags

cake gruyere shitake strata Poblano Chili Shitake Mushrooms beef bulgar wheat Tomatillos pickled almond milk carrot fronds bosc Farmers' Market wasabi lemon grass bloody mary anchovy melon mushroom cilantro daisy latkes beer gazpacho peas sweet shiitake olives autumn sweet potato Vegan tostadas curry couscous hazelnuts fondue blueberry asparagus baby bok choy ramps bacon pudding kalamata rouille Soup Salad sausage watercress pecans eggs anise dilly remoulade fennel strawberries parmigiano beet greens vinaigrette panzanella carrot tops sherry reggiano sour cream scallions biscuits sandwiches maple tuscan dijon capers chipotle chili beets pears chilies pepper cream cheese egg noodles compote Cranberry Beans tomato corn pie turnip stuffing tomatoe Leek chimmichurri baguette sesame sour celeriac roasted Swiss Chard Bread onions honey Greens casserole polenta spiced winter squash leeks prosciutto Jerusalem artichoke goat Cheese bruschetta gorgonzola flank vanilla wafers onion pecan chocolate okra tart pork chop Side beet habanero frittata pork pie bread pudding fennel bulb Butternut berry artichoke knots cointreau jack pancake Salsa peppers Chevre green beans radish rhubarb chicken dinner salad mushrooms walnut oil parmesan buckwheat chiles apples Tomatoes pine nuts nectarine cornmeal dill feta pumpkin conserve coeur a la creme paste shrunken heads coconut milk imam zucchini sunchokes Cider crepes walnuts chives yellow onion hickory cantaloupe bulgar creme bell pepper coriander brown sugar Dressing Red Onion bean Apple Potato collins pineapple cucumber basil green pepper Corn fritters thai currants celery hearts egg yogurt sandwich potatoes chili peppers crisp peach carrots swiss poblano slaw gouda oats carrot top mint caesar pesto gratin cockaigne radishes almonds gin plum scapes white beans bok choy flank steak Eggplant cheese verde fritter spring maple syrup celebration sauce vegetarian turnips kohlrabi cranberry pasta Beans snow peas blue cheese bayeldi Spinach tortillas garlic heavy whipping cream muffins arugula steak butter plum tomatoes tomato tomato juice tenderloin syrup spelt vegetable shelling strawberry wheat flour cauliflower bbq lettuce buttermilk coeur celery root meatballs plums chimichurri cream chicken Kale barley jack cheese jam Drinks chorizo mustard greens fraiche Spread Recipes Squash Rice wine vinegar absinthe kirsch wrap fennel seeds kluski shallots