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Dilly Beans

(1 Votes)


  • Take 2 pounds of green beans, take off tops and stem end. I leave
  • whole in quarts and snap in half for pints. Take clean, sterilized,
  • hot jars, put in 2 cloves garlic, 1/4 tspn cayenne pepper (or a
  • whole hot pepper of some kind), a couple of sprigs of dill weed
  • and pack with the washed beans. In a pot heat, 2.5 cups white
  • vinegar (5%) and 2.5 cups water along with 1/4 cup pickling salt.
  • When it boils pour over the beans, put on lids, seal and BWB for
  • 5 minutes. Makes 4 pints and can be doubled or tripled easily. Let
  • sit for as long as you can stand it before eating.

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