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

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