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Old 09-02-2013, 10:03 AM   #21
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Originally Posted by Dawgluver View Post
I couldn't stand it anymore. Had to pop the top on a jar. The beans were perfect, crunchy, garlicky, and hot!

And now the contents of one jar is missing.
If you are going to indulge in a whole jar of something that sounds like a darned good option.
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Old 09-02-2013, 10:21 AM   #22
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I am canning more beans today, I hope. I love picked veggies, but I keep the heat to a minimum. I want to taste the veggies, not burn up my taste buds! I put a few pepper flakes in, but just for a slight oomph to the veg flavor.
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Old 08-12-2014, 01:45 PM   #23
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Originally Posted by Dawgluver View Post
Sure. It's from the Ball Blue Book.

THE CRISPY COOK: Canning Dilly Beans

I used red pepper flakes and dill seed instead of dill heads. I also used a combination of white and cider vinegar.
How much Dill Seed are you adding to each jar?
Is it 50/50 on the white and cider vinegar?
I want to make these for my Mother was does not can,
but loves Dilly Beans.
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Old 08-12-2014, 01:57 PM   #24
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I think I put in a teaspoon of dill seed. The ratio of water and vinegar is the same in the Ball recipe. This year I used the recipe from Summer in a Jar, I'll PM it to you. It uses 1 cup vinegar to 1/2 cup water.
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Old 08-12-2014, 02:01 PM   #25
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I think the important thing about vinegar isn't what kind you use, but that it is at least 5% acetic acid. The kind may affect flavour. The percentage of acetic acid affects safety.
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Old 08-12-2014, 02:02 PM   #26
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I tried Dilly Beans twice now but they didn't come out right, Mom said they didn't have enough Dill taste to them, too much vinegar taste, put her teeth on edge, as you mentioned.
I can't find dill heads here in the middle of the desert, but I can get dried dill and seeds.
How would rice vinegar work do you think?
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Old 08-12-2014, 02:12 PM   #27
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Quote:
Originally Posted by Kaneohegirlinaz View Post
I tried Dilly Beans twice now but they didn't come out right, Mom said they didn't have enough Dill taste to them, too much vinegar taste, put her teeth on edge, as you mentioned.
I can't find dill heads here in the middle of the desert, but I can get dried dill and seeds.
How would rice vinegar work do you think?
I would be cautious. I don't think most rice vinegar has enough acetic acid. It should say the percentage of acetic acid on the bottle.
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Old 08-12-2014, 02:24 PM   #28
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Pickled Green Beans!

I would stick to 5% acidity. As Taxy said, rice vinegar wouldn't be acidic enough. I wonder if the beans you made didn't sit long enough. The most recent recipe I used states to not open them for 6 weeks.

Oh, and I misread your question about vinegar. Yes, I used half cider and half white vinegar. You can use either or both.
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Old 08-13-2014, 08:54 PM   #29
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Okay, so, I've looked high and low (well, I have one more place that I'll check out tomorrow) and I can't find Pickling and Canning Salt.
I was reading a few ".edu" type sites and what I found is I could use Kosher Salt, but I have to weight it out to equate the Canning Salt.
Any thoughts?
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Old 08-13-2014, 09:09 PM   #30
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Okay, so, I've looked high and low (well, I have one more place that I'll check out tomorrow) and I can't find Pickling and Canning Salt.
I was reading a few ".edu" type sites and what I found is I could use Kosher Salt, but I have to weight it out to equate the Canning Salt.
Any thoughts?
The important thing about the salt you use in pickling is that it should not have any iodine, like table salt does. That's why you can use kosher salt. Yes, you have to convert to weight. The different pickling salts have different sized crystals and kosher salt has another size of crystals. The best way to get an accurate amount of salt is by weight. If you have a recipe for a specific brand of salt, then volume measure works. But, when you are switching brands/types of salt, you need to know how much that volume weighs.
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