PICCADILLY BEANS
Annie Alidina: I basically adapted a dilly bean recipe and added some sugar, more vinegar and spices.
4 lbs green beans, washed, topped and tailed
6 cloves garlic (I have also used ginger instead)
1 cup dill weed (sometimes I omit this)
1 small onion sliced
4 cups vinegar (white or mix of 2/3white and 1/3apple cider vinegar)
2 cups water
3/4 cup sugar
2 Tablespoons salt
2 Tbsp curry powder
2 Tbsp black pepper corns
2 Tbsp red pepper flakes (use less if you don't like them spicy)
2 Tbsp yellow mustard seed
2 Tbsp brown mustard seed
optional dill seed 1 Tablespoon
1. Cut beans into lengths 1 inch shorter than the height of your pint jars. Pack beans vertically into clean hot pint jars (8). Divide the garlic cloves (or ginger,) onion slices, and spice mixture between the jars. Add dill weed if using.
2. Combine vinegar, water, sugar and salt in nonreactive saucepan and bring to boil Pour hot brine over the beans to cover by 1/2 inch, leave 1/2 inch head space between top of the liquid and the lid. Wipe rims and process by boiling water method 15 minutes. Remove from water bath, set aside for 24 hours and check seal before storing.
Annie Alidina: I basically adapted a dilly bean recipe and added some sugar, more vinegar and spices.
4 lbs green beans, washed, topped and tailed
6 cloves garlic (I have also used ginger instead)
1 cup dill weed (sometimes I omit this)
1 small onion sliced
4 cups vinegar (white or mix of 2/3white and 1/3apple cider vinegar)
2 cups water
3/4 cup sugar
2 Tablespoons salt
2 Tbsp curry powder
2 Tbsp black pepper corns
2 Tbsp red pepper flakes (use less if you don't like them spicy)
2 Tbsp yellow mustard seed
2 Tbsp brown mustard seed
optional dill seed 1 Tablespoon
1. Cut beans into lengths 1 inch shorter than the height of your pint jars. Pack beans vertically into clean hot pint jars (8). Divide the garlic cloves (or ginger,) onion slices, and spice mixture between the jars. Add dill weed if using.
2. Combine vinegar, water, sugar and salt in nonreactive saucepan and bring to boil Pour hot brine over the beans to cover by 1/2 inch, leave 1/2 inch head space between top of the liquid and the lid. Wipe rims and process by boiling water method 15 minutes. Remove from water bath, set aside for 24 hours and check seal before storing.
