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

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