INGREDIENTS

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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