Savor: Entertaining with Charcuterie, Cheese, Spreads & More by Kimberly Stevens
Author:Kimberly Stevens [Stevens, Kimberly]
Language: eng
Format: epub
Publisher: Appleseed Press Book Publishers
Published: 2019-12-14T18:30:00+00:00
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Dilly Beans
These crunchy and flavorful beans look great on any board. Be sure not to overcook them; you want to retain that crunch.
YIELD: 5 PINTS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 1 WEEK
INGREDIENTS
3 POUNDS GREEN BEANS
2 ½ CUPS WHITE VINEGAR
2 ½ CUPS WATER
4 TABLESPOONS PICKLING SALT
5 MEDIUM GARLIC CLOVES
5 TEASPOONS DILL SEEDS (NOT DILL WEED)
5 TEASPOONS RED PEPPER FLAKES
DIRECTIONS
1.Prepare a boiling water bath and 5 pint jars. Place lids and bands in a small saucepan and simmer over low heat while you prepare the beans.
2.Wash and trim the beans so that they fit in jar. If you have particularly long beans, cut them in half. Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
3.While the pickling liquid heats, pack your beans into the jars, leaving ½ inch of space free at the top.
4.Place 1 clove of garlic, 1 teaspoon dill seeds, and 1 teaspoon red pepper flakes in each jar.
5.Slowly pour the hot brine over the beans, leaving ½ inch from the top free. After the jars are full, use a wooden chopstick to remove the air bubbles. Add more brine if necessary.
6.Wipe the rims, apply lids and bands, and process in the hot water bath for 10 minutes. Let beans sit for at least 1 week before serving.
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