Sunday 27 July 2014

Dilled Fiery Green Beans

This makes 2 -1.5 litre jars. I have not added the amount of hot peppers to use as this is to every individuals taste.

4 cloves garlic
2 tablespoons pickling spice
4 sprigs fresh dill
Hot peppers, sliced
2-3 pounds green beans, cleaned
3 cups water
2 cups white vinegar
1 tablespoon coarse salt

Place 2 garlic cloves, 1 tbsp pickling spice, 2 sprigs dill and as many hot peppers as you like in each sterilized 1.5 litre jars
Pack with beans and set aside.
Bring the water and vinegar to a boil and add salt; stir until salt is completely dissolved.
Pour hot mixture over beans, filling the jar to ¼ inch below the rim.
Close the jar firmly and allow cooling to room temperature.
Beans are ready to eat after 7 days.
Keep refrigerated.

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