Saturday, June 5, 2010
You will need clean, sterilized canning jars. Usually 9 pints for a batch
Fill each jar with the following:
Fresh green beans, washed and stems removed
1 whole clove garlic (or 1 teaspoon minced)
1 to 2 dry Chinese or Japanese peppers ( I couldn't find, so I used 1/2 a fresh jalapeno pepper, and 1/2 a serrano pepper)
1 sprig of Dill (I used about 1/2 teaspoon dried dill in each jar)
(I also added a few diagonal sliced carrots along with the beans in each jar, they were yummy)
Pour the following mixture into bean filled jars to within 1/2 inch of the top:
5 cups water
5 cups white vinegar
1/2 cup salt
Bring to a boil, then pour over beans in the jar.
Put on jar lids, and process in water bath: 10 minutes for pints, and 15 minutes for quarts.
*The first time I made this I just made a 1/2 batch of the liquid and did 4 pints because I wasn't sure we'd like them. We loved them! So I'm going to do a whole batch next time. I think I will put more peppers in them too, maybe a whole jalepeno sliced in half, and the same with a serrano.