| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Pickling spices |
| 1 |
tb |
Salt; (not iodized) |
| 1 |
pn |
Alum |
| 2 |
|
Cloves garlic |
| 2 |
|
Sprigs of fresh dill |
|
|
Beans to fill the jar |
| 1 |
tb |
Red chili flakes; (optional) |
INSTRUCTIONS
Glad to oblige. This is actually a takeoff on my Mom's dill picklerecipe
already in the archives. Here goes:
for each QUART jar add the above ingredients.
Add water to within 1/4 inch of the top of the jar. Seal. Place jar(s) in
cool, fairly dark area for at least 10 days.
Beans should be chilled before serving. That's it!
You can certainly (with my blessings) add more garlic and dill to taste.
The chili gives the beans a nice kick; even the kids like them.
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Sep 5, 1998,
converted by MM_Buster v2.0l.
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”