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

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