|Everything Bean Curd!|
|by Betty Saw|
This book is a new collection of over 100 exciting yet easy-to-follow recipes, that brings together innovative dishes.
1 - 10 of 291 for pickled beans
Pack okra or green beans into jar. For ... headspace. Pour over okra. Process in a boiling water bath for 15 minutes. Store for at least 2 weeks before using.
Wash and trim ends from beans. Cut into ... clean, place lids on jars, and screw bands on tight. Process in boiling water for 10 minutes. Yields: 8 pints.
Wash and drain beans; trim ends. ... and garlic. Bring to boil. Cover beans with liquid. Adjust lids and process in water bath 10 minutes. Makes 4 pints.
Cook beans in salted water ... sprig of dill in each jar. Pour in hot liquid up to 1/2 inch of top. Seal the jars and process hot water bath 15 minutes.
Mix water, pickling ... to cool. Cook beans until only tender. ... let cool. Cut off cob and place in jars. Seal. Store in refrigerator for up to 1 month.
Wash beans, drain. Trim ... 1/2 inch headspace. Adjust lids. Process in boiling water bath 10 minutes. (Start timing when water returns to boil.) Makes 4.
Mix dry ingredients. Mix water in. Add vinegar; boil, stirring gradually until thickened. Pour over beans; heat and seal in sterilized jars.
Soak beans in sauce, then simmer for 1 hour.
Soak beans in salt brine ... rest of ingredients for 5 minutes, add beans and simmer for 10 minutes (no longer). Pack hot into jars, seal. Makes 2 pints.
Combine all ingredients and place in covered dish. Refrigerate.
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