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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Dill Pickles, Spicy Asparagus or Green Beans Recipe

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This recipe for Dill Pickles, Spicy Asparagus or Green Beans is from The McClellan Family Cookbook , 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:  
In quart jars place in each bottle:
2 garlic cloves
1 tbsp dill seed or good pinch of Dill plant
1 Jalapeno sliced lengthwise in half (if needed)

In large sauce pan add:
13 cups water
1 cup rock salt (or ice cream salt)
1 tbsp Allum
6 cups white vinegar
Directions:
Directions:
If you're bottling beans or asparagus add 1 sliced jalapeno pepper to each quart. Clean vegetables, and add them to each jar making sure they are full but leaving the neck clear at the top of bottle. To each jar add the garlic and dill seed or dried dill plant.
Boil the rest of the ingredients in a saucepan for 2 minutes
Pour liquid into bottles over cucumbers, beans or asparagus up to 1/2 inch from rim, With damp cloth wipe rims to make sure no salt or other ingredients are there. Place hot canning lids on jars and screw on bands. Immediately turn jars upside down to seal. Leave bottles untouched for 24 hours, turn bottles over and check lids to make sure all bottles have sealed. Let stand 6 weeks before opening.

 

 

 

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