Recipes

Go Back

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

Go Back


Go Back


Tags

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