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| Zydeco Green Beans
6 garlic cloves, sliced
6 teaspoons of yellow mustard seeds
3 pounds of haricots verts, trimmed to 4"
6 small fresh or dried chilies - (to 12)
6 dill heads (or 6 sprigs baby dill)
3 1/2 cups of white wine vinegar
3 1/2 cups of water
2 tablespoons of pickling salt
Into each of six sterile pint mason jars, put 1 sliced garlic clove and 1 teaspoon mustard seeds. Pack beans vertically into jar, adding 1 to 2 chilies, and, if you like, dill.
In a nonreactive saucepan, bring vinegar, water and salt to a boil. Pour hot liquid over beans, covering them completely. Close jars and refrigerate at least one month before eating. Keep refrigerated.
This recipe yields 6 pints.
Comments: Haricots verts are very slender French green beans. You can substitute other young, tender, very thin green beans. Dill heads are the matured tops of dill that contain the seeds. Use jalapeño chilies for a milder version or serrano for a spicier version. Use caution when handling fresh chilies, being careful not to touch face or eyes and washing carefully afterward.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC6):
"07-14-2001 by Joe Comiskey - jcomiskey@krypto.net"
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