Tuesday, November 16, 2010

Pickled Dilled Green Beans

I love these green beans my granny always made them, and to tell the truth mine never tasted as good as granny's. I still love these though and serve them often. I also think they will make a great side for thanksgiving.

         3 lb. green beans

       3 cups water
       3 cups cider vinegar

    1/2 tsp. cayenne pepper

       6 cloves garlic, sliced
      Wash beans; drain. Trim ends, if desired. Place beans in an 8-quart Dutch oven or kettle. Add boiling water to cover. Return to boiling. Cook, uncovered, for 3 minutes. drain.  Place beans in an extra large bowl   In a large saucepan combine the 3 cups water, the vinegar, pickling salt, dill, red pepper, and garlic. Bring to boiling. Pour over beans in bowl. Cool to room temperature. Cover and chill at least 4 hours before serving. Store in refrigerator for up 2 weeks. Makes: 40 servings


      1 Tbsp. pickling salt   
      3 Tbsp. snipped fresh dill

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