INGREDIENTS

INSTRUCTIONS

Date: Tue, 12 Mar 1996 11:53:47 -0500
From: leggert@sysplan.com (Eggert, Len)
Last week Bill Flavin "discovered" dilly beans and requested a recipe.
Herewith is a good one, along with an outstanding recipe provided by my
wife for dilly okra. We slice a fresh hab in half lengthwise and add it to
each pint jar of pickles in each of these recipes.
Choose long, unblemished green beans and trim ends if desired.  Wash under
cold water and drain.  Sterilize 4 pint jars, then pack beans vertically in
hot jars, leaving 1/2-inch headspace.  To each jar add 1/4 tsp cayenne, 1
clove garlic, and 1/4 of the dill.  Combine salt, vinegar, and water in a
saucepan and bring to a boil.  Pour over beans to cover, leaving 1/4-inch
headspace.  Remove any air bubbles by stirring gently with a long, thin
object such as a chopstick or a spoon handle. Cover each jar with a lid and
ring and process 10 minutes in a hot water bath. Let ripen at least 2 weeks
and preferably a month. (4 pints)
CHILE-HEADS DIGEST V2 #266
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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