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Title: Pickled Dilled Beans
Categories: Vegetable Canning
Yield: 8 Pints
| 4 | lb | Fresh tender green beans - OR yellow beans - (5 to 6 inches |
| 8 | -to... | |
| 16 | Heads fresh dill | |
| 8 | Garlic cloves (optional) | |
| 1/2 | c | Canning or pickling salt |
| 4 | c | White vinegar (5 percent) |
| 4 | c | Water |
| 1 | ts | Hot red pepper flakes - (optional) |
Yield: About 8 pints
Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Dilled Beans in a boiling-water canner.
Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
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