Date: Tue, 12 Mar 1996 11:53:47 -0500 From: firstname.lastname@example.org (Eggert, Len) Last week Bill Flavin "discovered" dilly beans and requested a recipe. Herewith is a good one, along with an outstanding recipe provided by my wife for dilly okra. We slice a fresh hab in half lengthwise and add it to each pint jar of pickles in each of these recipes. Choose long, unblemished green beans and trim ends if desired. Wash under cold water and drain. Sterilize 4 pint jars, then pack beans vertically in hot jars, leaving 1/2-inch headspace. To each jar add 1/4 tsp cayenne, 1 clove garlic, and 1/4 of the dill. Combine salt, vinegar, and water in a saucepan and bring to a boil. Pour over beans to cover, leaving 1/4-inch headspace. Remove any air bubbles by stirring gently with a long, thin object such as a chopstick or a spoon handle. Cover each jar with a lid and ring and process 10 minutes in a hot water bath. Let ripen at least 2 weeks and preferably a month. (4 pints) CHILE-HEADS DIGEST V2 #266 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (1562g)|
|Recipe Makes: 1|
|Calories from Fat: 68 (9%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 149mg||5 %|
|Potassium 4156.2mg||109 %|
|Total Carbohydrate 171g||50 %|
|Dietary Fiber 71.7g||287 %|
|Sugars, other 99.3g|
|Protein 35.2g||50 %|
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Calories per serving: 746
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