> I'd be interested in this myself. Never even heard of the idea until we > went on a riverboat dinner cruise about 2 months ago! I've tried making > them a couple of times, but I'm having a bit of a problem getting the > brine just 'right'... Just found this on SOAR and it already has some chile in it. I think all we have to do is up the heat level. I have some Thais that should do nicely. ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Dilled Beans Categories: Vegetables, Canning Yield: 8 pints 4 lb Fresh tender green beans-- OR yellow beans-- (5 to 6 inches long) 8 -to..6 Heads fresh dill 8 Garlic cloves (optional) 1/2 c Canning or pickling salt 4 c White vinegar (5 percent) 4 c Water 1 ts Hot red pepper flakes -- (optional) Yield: About 8 pints Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Dilled Beans in a boiling-water canner. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias Dave Hendricks "BVD'Rangs, anything less is just a stick" bvdrangs@enter.net http://www.enter.net/~bvdrangs/index.html