On Saturday we cracked open a jar of the dilly green beans I made a few weeks ago. They are tasty - nice and vinegary with a slight dill flavor. Not mushy, but not crunchy either.
They do pack a wallop. I canned them, per the recipe, with a serrano pepper and a garlic clove in every jar. You don't notice the heat until you're done chewing and swallowing, and then is when it really punches you in the throat.
You're going to need something to drink with these. Fortunately I've made some strawberry lemonade concentrate for my food storage. Come back tomorrow for a look at these beautifully ruby jars!
I was telling TOm about your green bean canning - he is canning this year too - and he is interested in learning how you do it with the pressure cooker.
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