*  Exported from  MasterCook  *
                         Put-Up Dilled Green Beans
 Recipe By     : Kwanzaa... Culture & Cooking - Eric V. Copage
 Serving Size  : 1    Preparation Time :0:00
 Categories    : African                          Beans & Peas
                 Cookbooks, News, Or Mags         Beyond Biscuits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      1 quart       canning jars with new rings &
                         -- lids
    2      pounds        fresh green beans -- trimmed
    4      large   spri  dill
    1      teaspoon      celery seed
    4      cloves        garlic -- halved lengthwise
    2      whole         small dried chile peppers
      1/4  teaspoon      peppercorns
    4      cups          cider vinegar
    1      cup           water
    6      tablespoons   pickling salt
 Lay a hot sterilized canning jar on its side, and slip in half of the green bea
 ns.  Stand the jar up, and add 2 dill sprigs, 1/2 teaspoon celery seeds, 2 garl
 ic cloves, 1 dried chile pepper, and 1/8 teaspoon peppercorns.  Repeat with oth
 er jar.
 Bring vinegar, water, and pickling salt to a full rolling boil in a medium sauc
 epan over high heat.  Pour the hot liquid into the two jars, dividing it evenly
 .  Wipe away any spills from the jars' lips.  Screw on the lids and rings, and 
 let them cool completely at room temperature.  Let the pickled beans stand for 
 at least 4 weeks before serving.
 Note:  This recipe does not use the “hot water bath” method, which reduces the 
 chance of bacterial growth.  After cooling at room temperature, refrigeration i
 s recommended.  If you choose to use the hot water bath, the texture and color 
 might be altered.
 Beyond Biscuits Newsletter #46 - June 7, 1998 - Southern Food Newsletter
 Ran through MC Buster 2.0g on 7/28/98. by southernfood-admin@list.miningco.com 
 on behalf of southernfood.guide@miningco.com
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