Recipes from North Dakota LIVING
MOM'S DILL PICKLES
Marcy’s test note: Because mass quantities are needed for the pickling, the Just family orders cucumbers from an area Hutterite colony. They get fresh dill and garlic from them as well.
North Dakota Living note: The recommended processing time in a boiling water-bath canner is 10 to 15 minutes. To learn more about pickling ingredients, equipment, safety procedures and recipes, read the pickling guide provided by the North Dakota State Extension service at http://www.ag.ndsu.edu/pubs/yf/foods/fn189.pdf.
PICKLED DILLED BEANS
Wash and trim the ends from the beans and cut to 4-inch lengths. In each sterile pint jar, place one to two dill heads and, if desired, one clove of garlic. Place whole beans upright in jars, leaving ½ inch of head space. Trim the beans to ensure proper fit, if necessary. Combine the salt, vinegar, water and pepper flakes (if desired). Bring to a boil. Add the hot solution to the beans, leaving ½ inch of head pace. Adjust the lids and process pints for 5 to 10 minutes. Yield: About 8 pints.
North Dakota State University Extension Service, August 2014
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