Robin Lee’s Dilly Beans
(from Lucianolinda’s recipe box)
I make these adding a small cayenne pepper instead of the 1 tsp. of cayenne- I have to hide them from my son until they are ready- they need two weeks to “cure”.
Source: Robin Lee
Categories: vegetables- beans
Ingredients
- 2 lb. fresh green beans, stem ends trimmed
- 4 cloves of garlic, peeled
- 1 tsp. cayenne pepper
- 4 large sprigs fresh dill
- 2 1/2 cups cider vinegar
- 2 1/2 cups water
- 4 Tbsp. coarse salt
Directions
- Blanch the green beans in boiling water until tender but still crunchy, about 4 to 5 minutes. Drain.
- Place 1 clove of garlic, 1/4 tsp. cayenne or more to taste and a sprig of dill into each of 4 sterilized pint jars. Pack beans upright into the jars, to fit within 1/4 inch of rim.
- Bring the vinegar, water and salt to a boil in a nonreactive saucepan. Pour the hot liquid into the jars, leaving 1/4 inch of head space. Seal and process the jars in a boiling water bath for 5 minutes. Store for at least 2 weeks in a cool, dark place before eating. Sere cold from the refrigerator.
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makes 4 pints