recipe from Canning for a New Generation, pg 135
– 2 lbs green beans ($1/lb @ Playa Vista FM)
– 4 cups cider vinegar
– 3 tbsp kosher salt
– 5 sprigs dill
– 5 cloves garlic
– 5-10 dried hot chiles
– 5 tsp red pepper flakes
RALPH’S ON LINCOLN. This market has an amazing, albeit small, canning section with all sorts of jars, lids, pectin, vinegar, salts. Hopefully it’s not seasonal.
DRIED CHILES. I found a bag of these in the Hispanic section at Ralph’s but they didn’t really seem to add much flavor or heat to the Dilly Beans. Maybe they’re just for looks since you’re also adding red pepper flakes.
Oh hello, Bloody Marys…