Wednesday, August 24, 2011

Dill Beans Recipe

While looking through my old recipe books, I stumbled across this yummy recipe. This recipe for Dill Pickles comes from The American Woman's Cook Book by Ruth Berolzheimer (1943).

8 quarts wax beans
1 tsp peppercorns
1 large stalk dill
3 bay leaves
3 grape leaves
2 qts boiling water
1/2 cup salt
1/2 cup vinegar

Cook whole beans in boiling, salted water 5 minutes. Drain. Pack in jars with next 4 ingredients. Fill jars with boiling water, salt and vinegar. Cover with dill and let stand 2 days. Will keep about 2 weeks. Makes 6 quarts.

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