Canning Recipes

Dilled Green Beans
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 fresh dill heads
2 long hot peppers
2 cloves garlic -- peeled
1/2 teaspoon cayenne pepper
1 pound small fresh green beans
1 1/2 cups water
1 cup cider vinegar
2 tablespoons salt

Green beans usually are processed in a pressure canner. However, pickled
green beans can be processed in a hot-water bath.

Wash jars and bands in hot, soapy water. Cover lids with hot water
according to package directions. Place jars on rack in a deep pot of
boiling water. Let stand at least 10 minutes before using.

Remove jars from hot water with tongs or a jar lifter and stand on a dish
towel. Place 1 head of dill in each jar, along with 1 hot pepper, 1 clove
garlic and 1/4 teaspoon cayenne. Pack beans upright, dividing evenly
between jars.

In a saucepan, bring water, vinegar and salt to boil. Pour hot mixture
over beans, leaving 1/2-inch headspace. Top with lids.

Place jars on rack in deep pot of hot water. Cover and bring to boil.
Process 15 minutes. Remove from water and place on dish towels, not
touching. Let stand several hours or overnight. Check seals.

This recipe yields 2 pints.

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