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GUEST,LynnT BS: Pickles and Preserves (33) RE: BS: Pickles and Preserves 31 Aug 09

I spent last weekend putting up jars of two kinds of pickles:

Dilly Beans

5 cups cider vinegar
5 cups water
about 4 lbs string beans, ends trimmed and cut to 4-inch lengths
fresh dill, one sprig per jar
mustard seed
celery seed
whole peppercorns
juniper berries
(can also add black caraway (nigella) seeds)

sterilize pint jars and lids (I run mine through the dishwasher while I am bringing the water bath to a boil and heating up the pickling liquid)

Lay a sprig of dill along one wall of a hot pint jar. Start laying beans in on top. Stand the jar up, and keep putting beans upright in the jar, and really pack them in as tight as you can -- they will shrink in processing. When the jar is full of these cordwood-stacked beans, top with 1/2 tsp mustard seed, a shake of celery seed, about five peppercorns, a juniper berry, 1/2 tsp black caraway if you wish -- and ladle in hot vinegar liquid to 1/2" from the top of the jar. Tap the jar on the counter to dislodge any bubbles, wipe the rim and seal the jar. Process 10 minutes from the time the water bath comes back to a boil after you lower the jars in. Allow to mellow for at least two weeks before you eat these.

This is delicious made with asparagus, too.

I'll have to add the Spiced Peaches recipe later -- I forget the proportions for the syrup. I know it's 5 cups sugar, but forget how much cider vinegar and water.


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