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

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