| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Pickles, Vegetables, Appetizers, Canning | 7 | Pint jars |
INGREDIENTS
| 4 | lb | Table perfect whole green beans |
| 1 3/4 | ts | Crushed dried HOT red pepper |
| 3 1/2 | ts | Dried dill seed, OR 7 fresh dill heads |
| 7 | Cloves fresh garlic | |
| 5 | c | Vinegar |
| 5 | c | Water |
| 1 | c | Less 1 tablespoon pickling salt (non-iodized) |
| GREENE, Janet et al. | ||
| Putting Food By, 4th ed. | ||
| The Stephen Greene Press. | ||
| Lexington, Massachusetts |
INSTRUCTIONS
Wash beans thoroughly, remove stems and tips, and cut them as much as possible in uniform lengths to allow them to stand upright in 1-pint canning jars, coming to the shoulder of the jar. Have jars clean and very hot, and lids and sealers ready in scalding water. In each jar place 1 dill head or 1/2 teaspoon dill seed, add 1 garlic clove and 1/4 teaspoon crushed hot red pepper. Pack beans upright in jars, leaving 1 inch of headroom. Heat together the water. vinegar and salt; when the mixture boils, pour it over the beans, filling each jar to 1/2 inch from the top. Run a plastic knife down and around to remove trapped air, adjust lids, and process in a 185F. bath for 10 minutes after the water in the canner returns to a simmer. Remove jars, complete seals if necessary. The beans are almost garden-crisp, but the high acidity of the vinegar allows this boiling-water bath to be safe for a low acid food. If you substitute ground cayenne pepper for the crushed hot red pepper, halve the amount of cayenne: use only 1/8 teaspoon cayenne to each jar. Wait at least two weeks for these beans to develop their flavor. NOTE: I prefer to put in one whole dried or fresh (preferably) serrano or Cayenne type pepper. It will not make the beans too spicy, but will add a delightful tang, much as commercial pickled "hot" okra, which is not really hot to my leather palate. JMH MM Format by John Hartman Indianapolis, IN Posted to MM-Recipes Digest by "John M. Hartman" <Hartman@indy.net> on Jun 21, 1998
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