Pacific Northwest Gardening: Planning for our vegetable gardens, 1 by PNWMountainGirl

PNWMountainGirl wrote:
Laurie, I am finally at a point where I can type a bit. Here is my

Dill Pickled Green Beans recipe

makes 8 pints

Put in bottom of each jar:

Slice of sweet (or hot, if you prefer, I do not) red pepper
1/4 tsp mustard seed
1/4 tsp dill seed
1 clove garlic
1 pickling onion
1 peppercorn

pack beans tight in jar

Heat brine:

5 c cider vinegar
5 c water
sm 1/2 c pickling salt

Make certain brine is hot and canner water is hot but not quite boiling
Fill packed jars with brine and close with canning lids which are also very hot.
Put the filled jars in water bath canner and bring to a boil. Boil for 5 min. Remove from canner and allow to cool and seal.

Do not be alarmed if the beans look wrinkled when they come out. They will plump back up. Takes about 6 months for the beans to be really good.

Enjoy your Bloody Mary with them!