Monday, September 24, 2012

Dill Beans

4 qts of wax beans
1 small stalk or 1/2 stalk of dill
1/2 tsp of peppercorns
1  1/2 bay leaf
2 grape leaves
1 qt water
1/4 Cup Salt
1/4 Cup Vinegar

Cook whole wax beans in salted, boiling water for 5 minutes. Drain, Pack in jars with peppercorns, dill, bay leaves and grape leaves.  Fill jars with boiling water, vinegar and salt.  Cover with dill and allow to stand for two days.  This will keep for two weeks and makes 3 quarts.

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Genealogy Quote

"In all of us there is a hunger, marrow-deep, to know our heritage - to know who we are and where we have come from."

~Alex Haley

L.D.S. Temple

L.D.S. Temple
Manti Temple