Dilled Beans Recipe - Cooking Index
Dilled Beans Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Same-size green beans |
| 3 cups | 711ml | Vinegar |
| 3 cups | 711ml | Water |
| 1/3 cup | 78ml | Pure granulated salt |
| 3/4 cup | 177ml | Dill seed - (to 1) |
| 18 | Black peppercorns - (to 21) |
Wash and rinse the 6 to 7 (1-pint) jars; keep them hot. Prepare the lids according to manufacturer's instructions.
Wash the beans well; drain. Cut off the ends and trim the beans, if necessary, so they will stand upright in the jars. (If the beans are not the right length to fit in the jar, just trim the ends and cut them into 1- or 2-inch lengths.) Pack the beans into the hot jars. Put 2 tablespoons dill seed and 3 peppercorns into jars.
Combine all the remaining ingredients; heat to boiling. Pour the boiling brine into the jars to within 1/2-inch of each top. Wipe the tops and threads of the jars with a damp cloth. Put on the lids and screw bands.
Process in a boiling water bath for 10 minutes.
This recipe yields six or seven (1-pint) jars.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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