Dilled beans

10 Servings

Ingredients

Quantity Ingredient
2¼ pounds Green beans
2¼ pounds Yellow beans
3 smalls Red peppers
4½ cup White vinegar
4½ cup Water
4½ tablespoon Pickling salt
30 Peppercorns
10 Dill weed; fresh, 10 heads
10 Cloves garlic

Directions

Sterilize 10 pint (500 ml) mason jars with boiling water. Fill water canner and set on high heat to boil. Wash and trim beans. Leave beans whole or cut into 2-inch pieces. Core and seed peppers; cut into strips. Place Bernardin Snap Lids in boiling water; boil 5 minutes to soften sealing compound. In a large stainless steel or enamel saucepan, combine vinegar, water and pickling salt. Bring to a boil. Add beans and pepper strips; return mixture to a boil. In a hot jar, place 3 peppercorns, ½ tsp dill seed or 1 head fresh dill and 1 clove garlilc. Pack beans and pepper strips snugly into jar to within ¾ inch to top rim. Add boiling pickling liquid to cover vegetables to within ½ inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to ½ inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining beans, peppers, spices and pickling liquid. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1000 ft.

Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool, dark place.

NOTES : Instead of fresh dill heads you can use ½ teaspoon dill seed per jar. The flavor of the finished products is not quite as good as with the fresh dill.

Recipe by: Bernardin

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Linda G." <lindag@...> on Sep 14, 1997

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