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by audrey.jeanne.roberts 12/4/2016, 1:28 pm
I'm wondering how you are still married . . .@ralitaco wrote:Now don't tell her I shared this story or old Lizard Lips will beat me.
Click for weather forecast
- Posts : 12295
Join date : 2013-04-21
Age : 68
Location : Fresno CA Zone 8-9
Pickled Dilly Beans (makes 6 pint jars)......I find the wide mouth jars best for easy serving access!@Scorpio Rising wrote:I just looked up dilly beans in the archives (upper left hand if this page) and cannot figure out how I have made it this long on God's green earth and to not have heard about those!?? Yum!
3 pounds fresh green or yellow beans
6 cups white vinegar (5% acidity)
2/3 cup canning and pickling salt
1 1/2 tsp. dried crushed red pepper
(alternative to fresh dill: 1 1/4 tsp. dill seed per jar)
12 fresh dill sprigs
6 garlic cloves, peeled
Sterilize jars and prepare lids.
Wash beans and trim to 4 inch lengths. Combine vinegar, salt, pepper and 2 cups water in a non-reactive stainless steel pan. Bring to a boil.
Place 2 dill sprigs (or 1 1/4 tsp. dill seed) and one garlic clove in each jar. Pack beans tightly in jars. Cover with hot pickling liquid, leaving 1/2 inch of head space. Placed lids on jars and rings on loosely. Process jars for 5 minutes.
Store up to one year (not that they will EVER last that long!!!!!!), and refrigerate after opening.
I like to play with the crushed red pepper and the garlic a bit. If you find they seem too "salty", and you are using dill seed, lessen it a bit. It is actually the dill seed that makes them seem that way. However, with fresh dill this is rarely an issue.
IMPORTANT NOTE: The juice from this amazingness is the BEST cure for a hangover EVER!!!!!!!!!!!!
- Posts : 51
Join date : 2016-02-10
Age : 42
Location : Myrtle Beach, SC Zone 8
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