r from store-bought sauerkraut for mine. Use whatever you
Place unbroken beans lengthwise in pint jars; leave 1/4-inch at top.
Add 1/4 teaspoon of cayenne pepper to each jar.
Also add 1 clove garlic and 1 head of dill to each jar.
Combine remaining ingredients in a pan and bring to a boil.
Pour approximately 1/2 cup of boiling ingredients over beans in jars (needs to cover beans).
Put on lids and put in hot water bath for 10 minutes. Store on shelf for a few weeks to enjoy full flavor.
Serve chilled.
For the Beans:
Rinse, pick over and soak the flageolet beans in
t aside.
Wash beans then cook for 15 minutes.
Drain
>beans for bad beans and stones. Wash beans, Soak in water for 10 minutes. Bad beans
Wash cuc's/beans throughly.
If pickling cucumbers
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
Trim beans and remove strings.
Combine salt, vinegar and water.
Bring to boil.
Add seasonings to each clean hot jar.
Pack beans in jars; cover with boiling liquid, leaving 1/2-inch head space; seal (beans must be completely covered by liquid).
Pack beans w/garlic, dill & cayene leaving 1/3\" head space in pint container. Combine remaining ingredients and bring to boil. Pour over beans. Cover with seal and place upside down overnight.
Trim the green beans evenly and wash.
Boil
tir frequently until the beans are soft then return to
Boil beans 10 to 15 minutes.
Pack in jars and put garlic, pepper an dill seed on top of beans.
Boil vinegar, salt and water and pour over beans.
Wait 15 days before opening.
Makes 6 pints.
int) jars in boiling water for at least 5 minutes.
b>beans with their liquid. Stir and mash (using a potato masher) for
br>Wash and trim your beans so that they fit in
Wash beans and remove ends.
Cut beans into 2-inch pieces and divide among 7 hot, sterile pint jars.
Put 1/4 teaspoon red pepper, 1/2 teaspoon pickling spices, 1/2 teaspoon dill and 1 clove garlic into each jar.
Bring water, vinegar and salt to a boil.
Pour boiling mixture over beans, leaving 1/2-inch headroom. Seal.
Process in boiling water bath for 10 minutes.
After beans have been thoroughly cleaned, pack into jars lengthwise, leaving 1-inch headspace to each pint. Add 1/4 teaspoon pepper, 1 clove garlic and 1 dill head. Combine remaining ingredients; bring to boiling point. Pour over beans while boiling hot and seal. Process for 10 minutes in hot bath. Let beans sit for 2 to 4 weeks to allow flavor to develop. Makes 4 pints.
Trim ends off beans.
Combine salt, vinegar and water in a large saucepan.
Bring to a boil.
Pack beans lengthwise into 4 hot pint jars, leaving 1/4 inch headspace.
Add 1/4 teaspoon pepper, 1 clove garlic, and 1 head of dill to each jar.
Ladle hot liquid over beans, leaving 1/4 inch headspace.
Remove air bubbles and adjust two-piece caps.
Process pints in boiling water canner for 10 minutes.
Prepare jars for canning.
Bring vinegar, salt and water to a boil.
In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill.
Pack jars with fresh green beans, packed lengthwise.
Do not snap beans.
Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.
1/2 pint jars & lids for canning. Fill processing pot half