Marjean Ridley's

Dilly Green Beans

Marjean Ridley loved to cook and share with her friends. Her kids loved the dilly green beans as a snack. She and her friends loved to experiment with different ways to prepare food. Marjean and her sister, Sharon, were always trading recipes. This recipe also works well with asparagus.

Preparation: 2 hours Heirloom Recipe
Marjean Ridley
  • Green beans or asparagus sufficient for the intended number of pints
  • 1/4 teaspoon Cayenne pepper flakes per pint
  • 2 cups white vinegar
  • 1/4 cup salt
  • 1 clove of garlic for each pint
  • 1 teaspoon dill seed per pint
  • 2 cups water
  1. Wash and snap asparagus or green beans. Boil 10-minutes with enough water to cover. Blanch in cold water.
  2. In a sauce pan bring water, vinegar and salt to a boil. Stir to dissolve salt.
  3. Slice clove of garlic and place in steralized jars. Add Cayenne pepper flakes and dill seed.
  4. Pack vegetables into jars. Add hot syrup leaving 1/2-inch headroom. Process in hot water bath to seal for a time appropriate to your elevation using approved procedures.

In memorium, Marjean Ridley. In Memorium, Marjean Ridley.

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Latest revision done September 2014
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