An abundance of green beans led to canning Dilly Beans.
two heads of dill per jar
one dried cayenne pepper per jar
(if you want just a bit of hotness)
Pack clean sterile jars with clean beans, reaching about 1/2 inch below top of jar...pack tightly.
Meanwhile, be heating 2 1/2 cups white vinegar and 2 /1/2 cups water, 1/4 cup pickling salt...to a boil.
Put pepper, 1 clove garlic and 2 heads dill in jar, fill with hot mixture to 1/2 " of top, seal with sterile lids, place in hot water bath and boil for 10 minutes.
Best if not opened for at least two weeks!
On another note, Monica and I have The Rural Alphabet hanging in Tivoli, in Portage. This is a very upscale assisted living/nursing home facility, simply beautiful and ultra modern. They held a reception for us Friday evening....
this is part of a small, but enthusiastic group that attended the reception...
Monica and our cards and book display
...and me...
We were pleased at the reception we received. They will be selling our cards/books in their Gift Shop.
1 comment:
How great that your beans are ready for picking. Our beans should be ready by next week.
Your trip to Portage sounded interesting. Very nice that you and Monica could feature your cards/books. I love the picture of you!
Enjoy your vegetables. I'll be doing more weeding tomorrow myself.
Post a Comment