Pickled Spicy Dilly Beans and Southern Pepper Sauce
Sterilize jars. 5 jars for spicy beans, and 1 jar for the Southern Pepper Sauce.
Dilly Beans:
3lbs green beans
2.5 C Vinegar
2.5 C water
4 Tbsp pickling salt
5 cloves garlic
5 tsp dill seed
5 tsp red chili flakes
Wash and trim beans. Heat to boil the vinegar, water, and salt. Pack beans in jars leaving 1/2" headspace. Add clove garlic each and 1 tsp each of dill seed and pepper flakes. Pour hot brine over beans in jars, work out air bubbles, make sure beans are covered. Wipe rims and process in hot water bath for 10 min. Was 1 week before eating.
Southern Pepper Sauce
(My Lousiana born neighbors told me about this culinary item. Used across the south to drizzle onto cooked greens, cornbread, or peas or anything else they wish. I gave a jar to my neighbor and she liked it but said it was really hot!).
Makes 1 pint jar
1 C white vinegar
1 Tbsp sugar
1 tsp pickling salt or kosher salt
1 tsp olive oil optional for extra hot sauce
Some hot peppers - I used about 5 jalapeños in this jar, sliced in half, but any
Mix vinegar, sugar, salt and optional oil in saucepan and bring to a boil. Fill jar with peppers and pour hot brine over the peppers. remove air bubbles, wipe rim add lid and tighten ring. Set on countertop to cool, and seal should be set within 12 hours. Store in cabinet for up to a year, after opening, store in fridge.
Sterilize jars. 5 jars for spicy beans, and 1 jar for the Southern Pepper Sauce.
Dilly Beans:
3lbs green beans
2.5 C Vinegar
2.5 C water
4 Tbsp pickling salt
5 cloves garlic
5 tsp dill seed
5 tsp red chili flakes
Wash and trim beans. Heat to boil the vinegar, water, and salt. Pack beans in jars leaving 1/2" headspace. Add clove garlic each and 1 tsp each of dill seed and pepper flakes. Pour hot brine over beans in jars, work out air bubbles, make sure beans are covered. Wipe rims and process in hot water bath for 10 min. Was 1 week before eating.
Southern Pepper Sauce
(My Lousiana born neighbors told me about this culinary item. Used across the south to drizzle onto cooked greens, cornbread, or peas or anything else they wish. I gave a jar to my neighbor and she liked it but said it was really hot!).
Makes 1 pint jar
1 C white vinegar
1 Tbsp sugar
1 tsp pickling salt or kosher salt
1 tsp olive oil optional for extra hot sauce
Some hot peppers - I used about 5 jalapeños in this jar, sliced in half, but any
Mix vinegar, sugar, salt and optional oil in saucepan and bring to a boil. Fill jar with peppers and pour hot brine over the peppers. remove air bubbles, wipe rim add lid and tighten ring. Set on countertop to cool, and seal should be set within 12 hours. Store in cabinet for up to a year, after opening, store in fridge.
