Crisp Dilled Beans

Crisp Dilled Beans

This is another heirloom recipe from my Grandma.
These pickles have a very bright, spicy flavor.
I also used my garden vegetables for these too.
Serve them well chilled.

2 lb. fresh green beans
1 t. powdered cayenne pepper
4 cloves fresh garlic
4 large heads of fresh dill
2 c. water
¼ c. salt
2 c. white vinegar

Stem green beans and pack uniformly
into 4 hot sterilized pint mason jars.

To each pint add:
¼ t. cayenne, 1 clove garlic, and I head dill.

Bring water, salt and vinegar to a boil.
Pour over beans.
Seal and process.
DO NOT OVERPROCESS,
You’ll lose that lovely crispness
if you cook these too long.
Make sure that, when you take the hot jars out
Of the water bath, to cover them with a towel,
and keep them out of drafts.
(a quick shot of cold air might cause a jar to crack).

Makes 4 pints.

Heirloom Summer Salsa

Heirloom Summer Salsa

This is a recipe that we have made for years,
It’s an heirloom recipe from my Grandma North
I made dozens of jars of Salsa this past summer
Using the vegetables from my garden

4 c. tomatoes (about 6 large) peeled and chopped
2 c. bell pepper, chopped
1 c. hot pepper, chopped
¾ c. yellow onion, chopped
1 ½ t. salt
2 cloves garlic, minced
1 ½ c. cider vinegar
1 12-ounce can tomato paste
¼ sugar or honey

Mix all ingredients well in saucepan.
Bring to a boil. Reduce heat.
Simmer 20 min.
Pour into hot sterilized jars,
Leave ¼ in. head space in jars.
Process 30 min. in hot water bath.
Make sure that, when you take the hot jars out
Of the water bath, to cover them with a towel,
and keep them out of drafts
(a quick shot of cold air might cause a jar to crack).