Under way in SC

ralitaco wrote:Now don't tell her I shared this story or old Lizard Lips will beat me.

I'm wondering how you are still married . . .

LOL!!!! Oh, my....!

That's definitely an OOPS moment...

Scorpio Rising wrote:I just looked up dilly beans in the archives (upper left hand if this page) and cannot figure out how I have made it this long on God's green earth and to not have heard about those!??    Yum!  

Pickled Dilly Beans (makes 6 pint jars)......I find the wide mouth jars best for easy serving access!


3 pounds fresh green or yellow beans
6 cups white vinegar (5% acidity)
2/3 cup canning and pickling salt
1 1/2 tsp. dried crushed red pepper
(alternative to fresh dill: 1 1/4 tsp. dill seed per jar)
12 fresh dill sprigs
6 garlic cloves, peeled

Sterilize jars and prepare lids.

Wash beans and trim to 4 inch lengths.  Combine vinegar, salt, pepper and 2 cups water in a non-reactive stainless steel pan.  Bring to a boil.

Place 2 dill sprigs (or 1 1/4 tsp. dill seed) and one garlic clove in each jar.  Pack beans tightly in jars.  Cover with hot pickling liquid, leaving 1/2 inch of head space.  Placed lids on jars and rings on loosely.  Process jars for 5 minutes.

Store up to one year (not that they will EVER last that long!!!!!!), and refrigerate after opening.

I like to play with the crushed red pepper and the garlic a bit.  If you find they seem too "salty", and you are using dill seed, lessen it a bit.  It is actually the dill seed that makes them seem that way.  However, with fresh dill this is rarely an issue.

IMPORTANT NOTE:   The juice from this amazingness is the BEST cure for a hangover EVER!!!!!!!!!!!!

Sounds great...thanks for sharing

Kathy Gizzi wrote:

I gotta say, I absolutely LOVE this!

CC