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Print this Recipe    Dilly Beans

Dilly beans - take 2 pounds of green beans, take off tops and stem end.
I leave whole in quarts and snap in half for pints. Take clean,
sterilized, hot jars, put in 2 cloves garlic, 1/4 tspn cayenne pepper
(or a whole hot pepper of some kind), a couple of sprigs of dill weed
and pack with the washed beans. In a pot heat, 2.5 cups white vinegar
(5%) and 2.5 cups water along with 1/4 cup pickling salt. When it boils
pour over the beans, put on lids, seal and BWB for 5 minutes. Makes 4
pints and can be doubled or tripled easily. Let sit for as long as you
can stand it before eating. We ate so many pints I started putting up
double batches in quarts.

The pepper sauce is easy. Get you a crock or large jar or stainless or
glass pot. Guess you could use plastic if you want to. Cap the chiles,
crush them, put down a layer of chiles, put on about 1/4 cup pickling
salt, another layer of chiles, etc. etc. Put a cheesecloth over the
mouth of the crock, put in a cool, dark place and check it monthly to
see how it's doing. I left my first batch on for 6 months (how was it
Barb?) and it was made with ripe Habs. Got a clear liquid in the crock.
Took that and the chiles and whizzed them in the blender until smooth.
Added an equal volume of vinegar, although you really don't need that
much or any if you prefer and bottled. Didn't waterbath it, cook it, or
anything else, makes a hot sauce good on greens, beans, in essence, good
on everything but cake.

This years sauce will be a mixed bag of chiles, all hot, and I hope to
let it sit for a year before putting it up. I think the Tabasco sauce
folks leave theirs to cure for 3 years but I'm to impatient.

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