Mom's Dill Beans (Pickled) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 1 |
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Mom would pickle most of her yellow beans, and none would be left by fall! Ingredients:
2 cups yellow beans |
1 tablespoon pickling salt |
2 tablespoons vinegar |
1/2 teaspoon sugar |
1 sprig dill |
1 clove garlic, sliced |
Directions:
1. These directions are for one jar.
2. Adjust to suit the number of jars you will need for your beans.
3. Sterilize canning jar (s) and lids (&rubber rings, if you are using old style jars).
4. Trim ends off beans.
5. Cook in boiling water just until tender (4-8 minutes).
6. Drain and pour cold water over beans to chill.
7. Drain thoroughly then arrange in (sterilized) jar.
8. To each jar add salt, vinegar, sugar, dill, and garlic.
9. Add COLD water to fill.
10. Seal (screw on lids- with rings, if using old style jars).
11. Store jars in a pan or container (brine may bubble over).
12. Ready to eat in 7-10 days.
13. If mold develops in jar or if beans turn mushy, discard.
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