DILLED BEANS
Makes 8 pints
4 lb. fresh tender green or yellow
beans (5-6 inches long)
8-16 heads fresh dill
8 cloves garlic (optional)
1/2 cup pickling salt
4 cups white vinegar (5% acidity)
4 cups water
1 tsp. hot red pepper flakes
(optional)
Wash and trim ends from beans and cut
to 4" lengths. In each sterile
pint jar, place 1-2 dill heads and garlic clove. Place whole beans
upright in jars, leaving 1/2-inch headspace. Trim beans to ensure
proper fit, if necessary. Combine salt, vinegar, water, and pepper
flakes. Bring to a boil. Add hot solution to beans, leaving 1/2-inch
headspace. Remove air bubbles by sliding clean rubber spatula handle
down sides of jar. Adjust lids and process.
Process in a boiling water canner for
5 min (0-1000 ft altitude),10
minutes (1,001-6000 ft altitude), or 15 minutes (6001 ft + altitude).
This recipe is from the
www.hortns.com
Use Nova Scotia fruit and
vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE