Dilly Pepper Beans Recipe - Cooking Index
Dilly Pepper Beans Recipe - Cooking Index
Or just use the leftover brine from your favorite dill pickles: Bring it to a boil and pour over prepared beans in hot jars. Process as above. And don't limit yourself to beans and cucumbers -- this works well for broccoli and carrots, too.
Type: Vegetables| 2 lbs | 908g / 32oz | Green beans - trimmed |
| 1 teaspoon | 5ml | Cayenne pepper |
| 4 | Garlic cloves | |
| 4 | Dill weed | |
| 1/4 cup | 59ml | Canning (pickling) salt |
| 2 1/2 cups | 592ml | Water |
| 2 1/2 cups | 592ml | White vinegar |
Pack beans, lengthwise, into hot jars, leaving 1/4-inch head space. For each pint, add 1/4 teaspoon cayenne, 1 garlic clove, and 1 head dill.
Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4-inch head space. Adjust caps.
Process pints and quarts 10 minutes in boiling water bath.
This recipe yields about 4 pints or 2 quarts.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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