Recipe By : Robin Lee via Parade Sunday Newspaper Supplement
Serving Size : 8 Preparation Time :0:00
Categories : Pickles, Relishes And Chutneys Vegetables
Amount Measure Ingredient -- Preparation Method
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1 pound fresh green beans -- stem ends trimmed
2 cloves garlic -- peeled
cayenne pepper -- to taste
3 large sprigs fresh dill
1 1/4 cups cider vinegar
1 1/4 cups water
2 tablespoons coarse salt
Blanch beans in boiling water until tender but still crunchy, about 3 - 4
minutes. Drain and run under cold water immediately to halt cooking.
Place 1 one clove garlic, cayenne to taste and 1 1/2 sprigs dill into each
of two sterilized pint jars. Pack beans upright into the jars, to fit
within 14" of the rim. In a non-reactive saucepan, bring vinegar, water and
salt to a boil; pour hot liquod into the jars leaving 1/4" head space. Seal
and proces the jars in a boiling-water barth for 5 minutes.
Store for at least 2 weeks in a cool, dark place before eating. Serve cold
from the refrigerator.
