| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Canning jars |
| 1/2 |
lb |
Green beans |
| 6 |
|
Dill weed sprigs |
| 2 |
|
Garlic cloves |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Dill seed |
| 3/4 |
c |
Distilled vinegar |
| 3/4 |
c |
Boiling water |
INSTRUCTIONS
1. Wash jar in soap and hot water. Rinse in hot water very thoroughly.
Invert to drain. 2. Prepare green beans by trimming ends. Bring a large pot
of water to a rapid boil. Drop in green beans and cook for 2 minutes. Drain
well and immediately run under cold water to preserve the color. 3. Place 3
dill sprigs (thick stems removed) in bottom of jar. Add garlic cloves,
cayenne pepper and dill seeds. 4. TIGHTLY pack the jar with green beans,
trying to keep them standing upright for an attractive presentation. 5.
Fill the jar halfway with vinegar, then fill to within 1/2 inch of top with
boiling water. Seal the jars tightly and let cool, then refrigerate. Wait
at least 24 hours before serving. Serve chilled.
Recipe By : Jo Anne Merrill
From: Emory!rahul.Net!watson@sunshine.Edate: Wed, 23 Mar 1994 12:16:44
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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