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Receta Pickled Snap Beans
by Global Cookbook

Pickled Snap Beans
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Ingredientes

  • 3 lb tender snap beans
  • 1 1/2 c. water
  • 1 1/2 c. white or possibly cider vinegar
  • 1/2 c. sugar
  • 2 tsp salt
  • 3 x red warm peppers
  • 1 1/2 tsp dry dill seed
  • 5 x garlic cloves minced

Direcciones

  1. Wash the beans thoroughly and snap off the ends. Cook them in the water till just crisp tender.
  2. Meanwhile, simmer covered in a 2-qt saucepan the vinegar, sugar, salt, red peppers and dill seed. Add in the beans with the water in that they were cooked and simmer, covered, fifteen min.
  3. Continue simmering while packing one sterilized jar after another with the beans. Divide the raw garlic among the jars and pour the vinegar mix over the beans. Fill the jars to 1/8-inch from the top. Seal at once and process in BWB canner for 10 min. Store in a cold, dry place.
  4. This recipe yields 5 pints.
  5. Yield: 5 pints