1 cup white vinegar
1/2 cup water
1 garlic clove
1 dill head or 4-inch sprig of fresh dill
1 teaspoon pickling salt
2 cups green beans, trimmed to 4 inches in length
1. Bring the vinegar and water to a boil in a nonreactive saucepan.
2. Meanwhile, pack each clean, hot canning jar with the garlic, dill, and salt. Pack in the green beans, leaving 1/2 inch headspace.
3. Pour the hot brine over the beans, leaving 1/2 inch headspace. Seal.
4. Process in a boiling-water bath for 10 minutes. Cool undisturbed for 12 hours. Store in a cool, dry place. Or omit the canning step and leave in the refrigerator. Do not open the jars for 6 weeks to allow the flavors to develop.
Re: Dilly Beans
Seasoned Italian Potatoes
14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 cup chopped fresh parsley leaves
1/2 cup chopped green onions
3 large cloves garlic, thinly sliced
1 heaping teaspoon salt
1/2 teaspoon dry mustard
1 scant tablespoon sugar
1 tablespoon Worcestershire sauce
1 cup olive oil
1/2 cup tarragon vinegar
Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in a large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.
All the seasons come alive in this recipe