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

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