Recipe - Dilly Beans

2 pound Green Beans; Trimmed
One fourth cup Salt
4 Fresh Dill; Heads
4 Garlic Cloves
1 tablespoon Red Pepper Flakes; Optional
2 One half cup White Vinegar
2 One half cup Water

Pack beans, lengthwise, into hot hars, leaving 1/4inch head space. To each
pint, add One fourth ts. cayenne pepper, 1 clove garlic and 1 head dill. Combine
remaining ingredients and bring to boiling. Pour, boiling hot, over beans,
leaving One fourth inch head space. Remove air bubbles with a chopstick. Adjust
caps. Process pints and quarts 10 minutes in boiling water bath. Yield:
About 4 pints.
NOTES : Delicious, and an excellent gift. Great on a relish tray with
Pickled Sweet Red Peppers. I omit the cayenne pepper from this as our
family doesn't like spicy foods very much. Also and this is IMPORTANT
these need to mellow for at least a month or two (longer is better) to
develop the best flavor. If you open a jar right away you will think they
are too salty and/or vinegary!
Recipe by: The Blue Book, Ball Corp.

Posted to MCRecipe Digest V1 #777 by teech teech@concentric.net on Sep
09, 1997