Kathryn's dilly beans

6 Pint jars

Ingredients

Quantity Ingredient
2 pounds Green beans
1 slice Hot red pepper per jar
½ teaspoon Crushed red pepper per jar
1 clove Garlic per jar
1 Head dill per jar
2 cups Cider vinegar
2 cups Water
¼ cup Canning salt

Directions

Pack washed and stemmed raw beans upright in clean pint jars; add slices of red pepper, crushed red pepper, garlic and dill to each jar. Beans should not come above base of neck of jar. Combine remaining ingredients in saucepan and bring to boil. Pour boiling hot solution over beans, filling to within ½ inch of top of jar. Remove bubbles with spatula or knife blade.

Place pretreated lids over jars, tightening screw bands until tight.

Place jars in actively boiling water in boiling water bath canner.

Process jars 10 minutes. Let cure 6 weeks at room temperature before eating. Chill before serving. Makes about six 1-pint iars. ** Milwaukee Journal Sentinel - Food section - 29 November 1995 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

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