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Dilled Green Bean Pickles Recipe
1 lb fresh green beans, cleaned and kept whole
1 cup vinegar (I used wine vinegar)
1 cup water
1 T mustard seeds
1 T fresh dill or 1 tsp dry
2-3 cloves garlic, minced (or 1/2 tsp garlic powder)
1 tsp salt
1 tsp sugar
cayenne pepper to taste
Put all in a big pot with a lid. Bring to a boil, turn down heat and let simmer for 10-15 minutes or to your desired degree of tender-crispness. I let them go until
they just turn that army green color.
Keep in tightly closed container (plastic or glass preferably) in the refirgerator. They keep about a week or so and improve in flavor. Make sure you put the
beans AND juice in the container or they will dry out.
Great finger food when watching TV. Not so good if you are cross-stitching (unless you like pickle scented cloth!).
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