Pickled snap beans
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Pickled snap beans
  Beans    Canning    Vegetables  
Last updated 6/12/2012 12:52:41 AM. Recipe ID 14416. Report a problem with this recipe.
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      Title: Pickled snap beans
 Categories: Canning, Vegetables
      Yield: 5 Pints
 
      3 lb TENDER SNAP BEANS
  1 1/2 c  Water
  1 1/2 c  White or cider vinegar
    1/2 c  Sugar
      2 ts Salt
      3    Red hot peppers
  1 1/2 ts Dried dill seed
      5    Cloves garlic, chopped
 
        Wash the beans thoroughly and snap off the ends.  Cook them n
  the water until just crisp tender.
  
       Meanwhile, simmer covered in a two-quart saucepan the vinegar,
  sugar, salt, red peppers and dill seed.
  
       Add the beans with the water in which they were cooked and
  simmer, covered, fifteen minutes.
  
       Continue simmering while packing one sterilized jar after
  another with the beans.  Divide the raw garlic among the jars and
  pour the vinegar misture over the beans.  Fill the jars to 1/8 inch
  from the top. Seal at once and store in a cool, dry place.
  




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Recipe ID 14416 (Apr 03, 2005)

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