Dilled Green Beans

"This is my expansion of a recipe found on the back of a jug of Heinz distilled white vinegar. Handling and processing still follows USDA pickling guidelines."
 
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Ready In:
2hrs 30mins
Ingredients:
18
Yields:
6 pints
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ingredients

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directions

  • If desired, just use 12 black peppercorns, and omit pink and green peppercorns and/or juniper berries.
  • This is much prettier, though, and tastes better.
  • Sterilize 6 wide-mouth pint canning jars in boiling water in processing pot, which will be used later for processing beans.
  • While water is heating, wash beans, trim ends, and cut in 4" lengths.
  • Slice onions, lemons, and carrots, and peel garlic.
  • Set aside all of the dry spices in 6 small piles, ready go in jars.
  • In a 3-quart saucepan, combine vinegar, water, salt, and sugar, and bring to a boil over high heat, reduce heat, and maintain at a low simmer while packing the jars.
  • Remove jars from water bath, drain, and place an onion slice, dry spices, and bay leaves in the bottom of each jar.
  • Pack green beans, serrano chile, carrot halves, and garlic tightly into jar, place fresh dill on top, tucking in so none touches the rim.
  • Top with a lemon slice to hold down dill, and repeat with all remaining jars, leaving ¼” headspace (if ingredients are cut to specifications, it all fits).
  • Fill jars with boiling vinegar mixture, leaving ¼” headspace.
  • Make sure all of the dill is tucked in, wipe the rims, and immediately seal with sterilized lids and rings.
  • Place in hot water bath over high heat, bring to a boil, and process for 10 minutes after water returns to a boil.
  • Remove from water bath, and set aside to cool to room temperature.
  • Check for seal by pressing down on lids.
  • If they are down and don’t pop in and out, the seal is good.
  • If seal is not good, reprocess with new lids to try for a seal, or store jars that did not seal in refrigerator until used.
  • Allow to set for at least 3 weeks before using.
  • Makes 6 pints.

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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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