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"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

"Dilly" Green Beans Recipe

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This recipe for "Dilly" Green Beans is from Yes, We Ate Turtle, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs table-perfect whole green beans
1 3/4 tsp crushed dried hot red peppers
3 1/2 tsp dried dill seed (or 7 fresh dill heads)
7 cloves of fresh garlic, peeled
5 cups vinegar
1/2 cup less 1 Tbsp pickling salt (non-iodized)
Directions:
Directions:
Wash beans thoroughly, remove stems and tips and cut them as much as possible into uniform lengths to allow them to stand upright in pint size canning jars, coming to the shoulder of the jar. Have jars clean and very hot, and lids and sealers ready in scalding hot water. In each jar place 1 dill head (or 1/2 tsp dill seed) 1 clove of garlic and 1/4 tsp red pepper. Pack beans upright in jars, leaving 1 inch of headroom. Heat together the water, vinegar and salt. When the mixture boils, pour it over the beans, filling each jar to 1/2 inch from the top. Run plastic knife down and around to remove air bubbles. Place on sealers and lids and process in 185 degree "bath" for 10 minutes after water in the canner returns to a simmer. Remove jars, complete seals if necessary.

You may substitute ground cayenne pepper for the crushed red pepper, but use only 1/2 the amount (1/8 tsp per jar.)

Wait at least two weeks for the beans to develop their flavor.
Number Of Servings:
Number Of Servings:
7 pints
Personal Notes:
Personal Notes:
Tests have shown it is best to have the above packed only by a PROFESSIONAL POLISH PICKLE PACKER.

 

 

 

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