REC: Dill Beans
I've never made these with Splenda, but if you try, I recommend storage
in the fridge just in case. I don't muck around with pickle recipes in the interest of safety. Dill Beans Mix and bring to a boil 1 1/2 cups white vinegar, 1 cup water from cooked beans, 2 teaspoons salt, 1/2 cup white sugar. Cook 1 quart yellow beans 5 minutes. Drain, reserving 1 cup liquid. Pack hot beans in sterile jars with 1 tablespoon coarsely chopped fresh dill and a clove of chopped garlic per jar. Pour vinegar mixture over to top of jar. Seal with 2 piece lid, BWB process for 10 minutes, Check for seal when cool. Store for 3 - 4 weeks before opening. Vicki |
All times are GMT +1. The time now is 05:01 PM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter