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To: Dusty who wrote (27)4/26/1998 8:27:00 PM
From: Paul R Hnott  Read Replies (1) | Respond to of 71
 
Here is the recipe for pickled green beans.
The key is fresh beans. I grow my own and they are canned within 2 hours after being picked. I hand pick straight beans and cut them to uniform length to fit within a half inch of the top of the jar. You could cut them into pieces if you want less work but you lose the fancy look. I use Blue Lake or Kentucky Wonder bush beans. Sometimes I use a red serrano pepper in place of the crushed red pepper.

Crisp Dilled Green Beans

This goes in 1 pint jar:
green beans
crushed red pepper (1/2 tsp.)
chopped garlic (1/2 tsp.)
dill (1 piece per pint)
pickling spice (1/2 tsp.)

This is enough liquid for 4 pints:
2 cups water
2 cups vinegar
1/4 cup salt (do not use iodized)

Heat jars (oven 225)
Heat lids and rings in hot water (no boil)
Heat liquid to boiling

put stuff in jar then beans
pour liquid to 1/2 in. of top
put on lid and ring

process in boiling water bath for 5 min.
I don't lower jars into water bath till the water is full boil

Enjoy,
Paul