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

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