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Judy's Recipes |
Dilly Beans
Judy has always made Dilly Beans.
It seems everyone who samples her beans asks for the recipe (without fail).
She claims it is no secret. Anybody can do it.
It is a standard From Ortho Books: The Complete Book of Canning.
Green or wax beans may be used in this recipe. (Mix the two for color interest).
Ingredients:
4 pounds green beans 6 tablespoons salt
3 cups distilled white vinegar
3 cups water
1/2 teaspoon dill seed (or 1 fresh head dill) per pint
1/2 teaspoon mustard seed per pint
3 whole peppercorns (or 1/4 teaspoon hot red pepper, crushed) per pint (optional)
1 clove garlic, peeled, per pint (optional)
Procedure:
It seems everyone who samples her beans asks for the recipe (without fail).
She claims it is no secret. Anybody can do it.
It is a standard From Ortho Books: The Complete Book of Canning.
Green or wax beans may be used in this recipe. (Mix the two for color interest).
Ingredients:
4 pounds green beans 6 tablespoons salt
3 cups distilled white vinegar
3 cups water
1/2 teaspoon dill seed (or 1 fresh head dill) per pint
1/2 teaspoon mustard seed per pint
3 whole peppercorns (or 1/4 teaspoon hot red pepper, crushed) per pint (optional)
1 clove garlic, peeled, per pint (optional)
Procedure:
- Trim beans and remove
strings or use whole small
beans. - Combine salt, vinegar,
and water; bring to a boil. - Add seasonings to each
clean, hot jar. Pack beans in
jars; cover with boiling liq
uid, leaving 1/2-inch head-
space; seal. (Beans must be
completely covered with
liquid.) - Process in boiling-water
bath 10 minutes.