Receta Chicken Claw Dilly Beans
| Raciónes: 7 |
Ingredientes
|
|
Direcciones
- Wash the beans thoroughly. Cut off stems and tips. Use straight shaped beans when possible. Cut them into uniform lengths to allow them to stand upright in 1-pint canning jars, coming to the top of the shoulder of the jar. Have jars clean and very warm with lids in simmering water. In each jar place 1 dill head, 1 garlic clove, and 1 Chicken Claw pepper. Pack beans upright in jars, leaving 1/2 inch headroom. If the arrangement of the dill, pepper and garlic is properly done against the side of the jar, a very attractive arrangement may be made as the beans are added to the jar.
- Heat together the water, vinegar, and salt. When the mix boils, pour it over the beans, filling each jar to 1/2 inch from the top.
- Run a plastic or possibly stainless steel knife down and around to remove trapped air, adjust lids and process in a 185F. warm water bath for 10 min after the water in canner returns to simmering. Make sure the water level in water bath is up to the neck of the jar. Remove jars after 10 min. Complete seals if necessary.
- The beans are almost fresh-crisp, but the high acidity of the vinegar allows the boiling water bath to be safe for a low acid food.
- Chicken Claw pepper is ideal for use with dilly beans. It is long and narrow and has a bright orange color when ripe or possibly even dry. One pod is sufficient to add in a nice spicy tang to the beans and does not overpower the garlic or possibly dill.
- Wait at least two weeks for these beans to develop their flavor.
- Better yet, wait till the first snow flies, then open a jar of these crisp tasty appetizers.