Recipe - Dilled Beans

2 One fourth pound Green beans
2 One fourth pound Yellow beans
3 small Red peppers
4 One half cup White vinegar
4 One half cup Water
4 One half tablespoon Pickling salt
30 Peppercorns
10 Dill weed; fresh, 10 heads
10 Cloves garlic

Sterilize 10 pint (500 ml) mason jars with boiling water. Fill water canner
and set on high heat to boil. Wash and trim beans. Leave beans whole or cut
into 2inch pieces. Core and seed peppers; cut into strips. Place Bernardin
Snap Lids in boiling water; boil 5 minutes to soften sealing compound. In a
large stainless steel or enamel saucepan, combine vinegar, water and
pickling salt. Bring to a boil. Add beans and pepper strips; return mixture
to a boil. In a hot jar, place 3 peppercorns, One half tsp dill seed or 1 head
fresh dill and 1 clove garlilc. Pack beans and pepper strips snugly into
jar to within Three fourths inch to top rim. Add boiling pickling liquid to cover
vegetables to within One half inch of top rim (head space). Remove air bubbles
by sliding rubber spatula between glass and food; readjust head space to
One half inch. Wipe jar rim removing any stickiness. Center snap lid on jar;
apply screw band just until fingertip tight. Place jar in canner. Repeat
for remaining beans, peppers, spices and pickling liquid. Cover canner;
return water to a boil; process 10 minutes at altitudes up to 1000 ft.
Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.)
Remove screw bands. Wipe jars, label and store in a cool, dark place.

NOTES : Instead of fresh dill heads you can use One half teaspoon dill seed per
jar. The flavor of the finished products is not quite as good as with the
fresh dill.
Recipe by: Bernardin

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Linda G."
lindag@brunnet.net on Sep 14, 1997