Friday, October 5, 2012

Dilly Beans

* green beans - cleaned and trimmed (for 4 pint jars I needed just about 1.5 lbs)
* 1 tsp cayenne pepper
* 4 cloves garlic
* fresh dill
* 4 grape leaves
* 2.5 cups water
* 2.5 cups white vinegar
* 1/4 cup pickling salt
* 4 pint jars

1. Bring the water, vinegar and pickling salt to a boil.
2. To each hot pint jar, add 1 crushed clove of garlic and cover it with a grape leaf.
3. Pack the jars with green beans lengthwise, then add some dill and 1/4 tsp cayenne pepper in each jar.
4. Pour the boiling brine over the beans leaving 1/2 inch head space.
5. Seal and process for 10 minutes in boiling water bath.
6. For best flavor, let stand for a minimum of 2 weeks.

The recipe called for dill heads for each jar, but I was unable to get those at my market, so I used sprigs of dill in each pint.  We shall see what kind of difference this makes.  Also- grape leaves are jarred, and I found them over in the international section of my local grocery store.  And if you are thinking of trying this, you can use regular salt, but pickling salt ensures a crystal clear brine solution for your beans or other canned creations.

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