Email to Cat      

Chile Dilly Beans *

Source of Recipe


Jan Roberts-Dominguez



List of Ingredients



• 4 cups distilled white vinegar (5% acidity)
  
• 2 cups water
  
• 2 tsp pickling salt
  
• 4 cloves garlic, halved
  
• 4 fresh dill heads or sprigs
  
• 4 fresh hot chiles (such as jalapeño), or 6 tsp crushed red pepper flakes
  
• 8 cups green beans, trimmed to about 4 inches long to fit into jars
  






Instructions



1. Sterilize 4 pint jars:
   Place them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. (At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation.) Keep hot until needed. Prepare lids as manufacturer directs.
   
   
2. In a nonaluminum saucepan, combine vinegar and water. Bring to boiling, then keep hot. Meanwhile, into each hot jar, place ½ tsp pickling salt, 2 garlic clove halves, 1 dill head, and 1 chile. Pack each jar with the beans, carefully standing them in the jars and leaving ½-inch head space.
   
   
3. Ladle the hot vinegar mixture into one hot jar at a time, leaving ½-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in boiling-water canner for 5 minutes (10 minutes at 1,001 to 6,000 feet; 15 minutes above 6,000 feet).
   
   Makes 4 pints.