"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Dill Beans Recipe

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This recipe for Dill Beans, by , is from Stanton Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Wacker
Added: Wednesday, July 1, 2009


tsp peppercorn
tsp mustard seed
1 bayleaf
1 red pepper or 1 tsp dried hot pepper
1 garlic clove
fresh dill head (or tsp dill seed when desperate)

10 C vinegar
12 C water
C canning salt

5 qt beans=7 qt jars

Put first six ingredients in sterilized jar.

Stuff as many washed, straight snapped beans as will fit in jar (may need to cut to fit) top with another dill head. Leave 1 inch head room.

Heat together the Brine ingredients. When brine comes to a boil, pour into jars up to inch from top.Run knife around sides to remove air bubbles, adjust lids, process 10 minutes in boiling water bath.




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