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Dilly Beans
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    Dilly Beans

  • 2 lbs. green beans, trimmed
  • 1 tsp. cayenne pepper
  • 4 cloves garlic
  • 4 heads dill weed
  • 1/4 cup canning (pickling) salt
  • 2 1/2 cup water
  • 2 1/2 cup white vinegar
  • Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space. For each pint, add 1/4 tsp. cayenne, 1 clove garlic, and 1 head dill. Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yields about 4 pints or 2 quarts.

    Or just use the leftover brine from your favorite dill pickles: Bring it to a boil and pour over prepared beans in hot jars. Process as above. And don't limit yourself to beans and cucumbers--this works well for broccoli and carrots, too.

    From: Rec.food.recipes
    Posted By: Grand Mammy!
    Post Date: Wednesday, March 25, 1998

    *BACK TO CANNING*







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