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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.


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3 of 3 people found the following review helpful:
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Yum, yum, yum!, October 5, 2004 - 08:10 PM
Reviewer: Jill from Cypress, TX
These were amazing. My husband and I opened and pretty near finished one entire pint by ourselves in one sitting. And I say this as a gal that's not a hugh pickle fan. These'll keep everyone's tummy happy!

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