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Dill Bean Pickles


      2 lb green beans,washed, trimmed


           same length

      1 t  cayenne pepper

      4 ea garlic

      4    fresh dill

  2 1/2 c  water

  2 1/2 c  distilled white vinegar

    1/4 c  pickling salt

Thoroughly wash and scald 4(1-pint) jars. Keep hot until needed.

Prepare lids as manufacturer directs. Pack beans, lengthwise, into hot

jars, leaving 114-inch headspace. Add 1/4 teaspoon of cayenne pepper, 1

clove of garlic and 1 head of dill to each jar. In a medium-size kettle,

combine water, vinegar and salt. Heat to boiling. Pour boiling hot

liquid over beans; leaving 1/4-inch headspace. Wipe jar rims; seal with

hot lids and screw bands. Process 10 minutes in a boiling water bath.


Dill Bean Pickles are ready to eat in 2 weeks. Makes about 4 (1-pint)



Mom's bean pickles are a great favorite in the Wolkerstorfer family,

where the children prefer them to buttered beans or to dill pickles.

For a crisp product, pick beans at a slightly firmer stage than for

eating and process immediately. Veronica Wolkerstorfer prefers wide-

mouth pint jars, so she can pack the beans lengthwise.


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