Dilly Beans
I live in a warm climate, and green beans, if they make at all before the heat sets in, tend to come off in small batches rather than a bushel at a time. Here is my recipe for making a pint at a time.
1 pint green beans, cut in 3-4 inch lengths, so that they will stand up in the jar (my favorite bean is the Blue Lake Green Bean, and I pick it before it matures)
1 ½ cloves garlic, chopped
1 tsp pickling spices
½ tsp dill seed
1 T pickling salt
2/3 C cider or white vinegar
2/3 C water
Pack the cleaned, cut green beans in a hot jar, so that they stand up. Allow ½ inch headspace. Add all spices except salt. Bring the salt, vinegar and water to a boil and immediately pour it over the green beans. Seal the jar according to manufacturer’s instructions. Process in a Boiling Water Bath for 10 minutes.
Here are some other recipes for pickling those green beans:
http://recipes.alastra.com/preserving/di...
http://www.oregonlive.com/foodday/recipe... Recipe for making 4 pints.
http://busycooks.about.com/food/busycook...
http://movinon.net/Recipes/Appetizers/Di...
http://www.skybird.org/fnl/fnl/dilly.htm Makes 12 quarts!
If you are always looking for new how-to’s about canning, freezing, and dehydrating, and want to try new recipes, check out Home Food Preservers Magazine at http://members.aol.com/preservers/index.... Be sure to check this site for information on our newest publication, The Preserving Cook, a newsletter dedicated to cooking with what you’ve put up. It will be filled with oodles and oodles of good recipes for using all those goodies that you’ve canned, frozen and dehydrated.
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