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 Post subject: Re: Dill pickles?
PostPosted: Tue Jul 30, 2013 3:02 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 530
Location: Virginia
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I have a dilly bean recipe (Putting Food By) that's like the Blue Ribbon pickle recipe with the addition of crushed red pepper. Maybe it would work in a pickle a well?

Kathy's Pete, I'd love to have that recipe to pickle our green beans. We didn't get enough this year to do much with, so that might exactly be the ticket for me to use for what we do have!

Emilie


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 Post subject: Re: Dill pickles?
PostPosted: Tue Jul 30, 2013 8:50 pm 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1058
Location: PA
Dilly Beans
from Putting Food By
7 pint jars

4 pounds whole green beans (I look for the straightest ones)
1 3/4 teaspoons crushed red pepper flakes (the hotter the better) (I used dried & crushed "superchili" peppers from the garden)
3 1/2 teaspoons dried dill seed or (preferably) 7 fresh dill heads
7 cloves fresh garlic, peeled (I slice thinly)
5 cups vinegar
5 cups water
1/2 cup less 1 tablespoon pickling salt

Wash beans thoroughly, remove both ends and cut them into lengths that fit standing upright in 1-pint canning jars, coming to the shoulder of the jar.
Put into each clean, hot jar: 1 dill head (or 1/2 teaspoon dill seed), 1 garlic clove, 1/4 teaspoon crushed red pepper.
Pack beans upright in jars, leaving 1 inch headroom.
Heat water, vinegar & salt to boiling and pour over beans in jars to 1/2 inch of top. Release trapped air with a plastic knife. Process in 185F bath for 10 minutes. Remove and check seals.


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