"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Dilled Green Beans, canned Recipe

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This recipe for Dilled Green Beans, canned, by , is from Cookbook for Cameron, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Paris
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds green beans
7 hot red peppers*
7 garlic cloves, quartered
3 1/2 teaspoons mustard seeds
3 1/2 teaspoons dill seeds
5 cups white vinegar (5% acidity)
5 cups water
1/2 cup pickling salt

Directions:
Directions:
Pack beans into hot jars, trimming to fit 1/2 inch from top.
Add 1 pepper, 1 garlic clove (quartered), 1/2 teaspoon mustard seeds, and 1/2 teaspoon dill seeds to each jar.

Bring vinegar, 5 cups water, and pickling salt to a boil; pour into each jar, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims.
Cover at once with metal lids; screw on bands.

Process in a boiling-water bath 10 minutes. 1 3/4 teaspoons dried crushed red pepper may be substituted for hot red peppers. Add 1/4 teaspoon per jar.
Southern Living, JULY 1999

Number Of Servings:
Number Of Servings:
7 pints
Personal Notes:
Personal Notes:
Delicious made with Ed's homegrown tiny green beans!

 

 

 

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