*  Exported from  MasterCook  *

                        Put-Up Dilled Green Beans

Recipe By     : Kwanzaa, Culture & Cooking, Eric V. Copage
Serving Size  : 1    Preparation Time :0:00
Categories    : African                          Beans & Peas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      1 qt          Canning jars with new rings &
                        -- lids
   2      lb            Fresh green beans -- trimmed
   4      lg            Dill sprig
   1      ts            Celery seed
   4      cl            Garlic -- halved lengthwise
   2      sm            Dried chile peppers
     1/4  ts            Peppercorns
   4      c             Cider vinegar
   1      c             Water
   6      tb            Pickling salt

Lay a hot sterilized canning jar on its side, and slip in half of the
green beans. Stand the jar up, and add 2 dill sprigs, 1/2 ts celery
seeds, 2 garlic cloves, 1 dried chile pepper, and 1/8 ts peppercorns.
Repeat with other jar.

Bring vinegar, water, and pickling salt to a full rolling boil in a
medium saucepan over high heat. Pour the hot liquid into the two
jars, dividing it evenly. Wipe away any spills from the jars' lips.
Screw on the lids and rings, and let them cool completely at room
temperature. Let the pickled beans stand for at least 4 weeks before
serving.

Note: This recipe does not use the "hot water bath" method, which
reduces the chance of bacterial growth. After cooling at room
temperature, refrigeration is recommended. If you choose to use the
hot water bath, the texture and color might be altered.

Recipe FROM: Beyond Biscuits Newsletter #46, June 7, 1998,
  Southern Food Newsletter
  http://southernfood.miningco.com/mbody.htm

Ran through MC Buster 2.0g on 7/28/98
by southernfood-admin@list.miningco.com 
on behalf of southernfood.guide@miningco.com

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