 |
Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
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. Ingredients:
4 lbs fresh green beans or 4 lbs yellow beans, about |
3 1/2 cups distilled white vinegar |
3 cups bottled water |
3 tablespoons pickling salt or 3 tablespoons kosher salt |
1/4 cup sugar |
3 bunches fresh dill, rinsed and stemmed (1/2 bunch per jar) |
6 -12 cloves garlic, peeled and halved (1 or 2 per jar) |
6 baby carrots, halved lengthwise (2 halves per jar) |
6 small serrano chilies, rinsed and stemmed (1 whole chile per jar) |
1 medium onion, cut into 6 1/4 inch slices (1 slice per jar) |
1 medium lemon, cut in 6 1/8 inch slices and seeded (1 slice per jar) |
6 medium bay leaves or 12 small bay leaves (1 or 2 per jar) |
36 whole black peppercorns (6 per jar) |
18 whole green peppercorns (3 per jar) |
18 whole pink peppercorns (3 per jar, pretty) (optional) |
6 whole juniper berries (1 per jar) (optional) |
1/4 teaspoon mustard seeds |
1/4 teaspoon dill seed |
Directions:
1. If desired, just use 12 black peppercorns, and omit pink and green peppercorns and/or juniper berries.
2. This is much prettier, though, and tastes better.
3. Sterilize 6 wide-mouth pint canning jars in boiling water in processing pot, which will be used later for processing beans.
4. While water is heating, wash beans, trim ends, and cut in 4 lengths.
5. Slice onions, lemons, and carrots, and peel garlic.
6. Set aside all of the dry spices in 6 small piles, ready go in jars.
7. 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.
8. Remove jars from water bath, drain, and place an onion slice, dry spices, and bay leaves in the bottom of each jar.
9. Pack green beans, serrano chile, carrot halves, and garlic tightly into jar, place fresh dill on top, tucking in so none touches the rim.
10. Top with a lemon slice to hold down dill, and repeat with all remaining jars, leaving 1/4 headspace (if ingredients are cut to specifications, it all fits).
11. Fill jars with boiling vinegar mixture, leaving 1/4 headspace.
12. Make sure all of the dill is tucked in, wipe the rims, and immediately seal with sterilized lids and rings.
13. Place in hot water bath over high heat, bring to a boil, and process for 10 minutes after water returns to a boil.
14. Remove from water bath, and set aside to cool to room temperature.
15. Check for seal by pressing down on lids.
16. If they are down and dont pop in and out, the seal is good.
17. 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.
18. Allow to set for at least 3 weeks before using.
19. Makes 6 pints.
|
|