My first venture into the canning world (other than freezer jam) were these.
Dill Beans
I can't try them till September 22nd, but they sure look good. The beans, like the dill pickles are fresh packed. Pack the jars with fresh veggies and seasonings, pour pickling liquid over top, seal and process. Simple. Other recipes may require brining, fermenting, or a complete cooking of the veggies.
I got the recipe from Tasty Kitchen which was posted by missy. I made two pints with the crushed chilis and two without. Not every one likes spicy like we do.
Dill Beans (missy's recipe from Tasty Kitchen)
- 2 pounds green beans, washed and trimmed
- 2 tsp crushed red pepper flakes
- 4 pieces dried Thai chili (I didn't use because I forgot to stop at the asian grocery)
- 4 cloves of garlic, peeled
- 4 sprigs fresh dill
- 2 cups water
- 1 pint white vinegar
- 1/4 cup pickling salt
Into 4 sterile pint jars, put 1/2 t red pepper flakes, 1 Thai chili, 1 clove garlic, 1 sprig of dill. Pack beans tightly into pint jars.
In saucepan, bring water, vinegar and salt to a boil. Pour into jars covering beans and leaving 1/4 inch head space. Seal immediately with sterile lids and process for 10 minutes in a boiling bath. Adjust process time to your altitude if needed. Ready to eat in one month.
No comments:
Post a Comment