Spicy-some Dilled Green Beans in a Can… Put there by a Man…

With the Garden producing MASS amounts… Check out our Site for other Green Bean Recipes. We not only canned a bunch, but, have tons of Great GO-TO Recipes for Beans. Making a quick and Easy Side Dish, that’s NEVER BORING!
Pint Jars… Recipe below was per 4 jars, I believe. 

Mrs. Wages Dilled Green Bean Pkg.
2 1/2 lbs Fresh Whole Green Beans
2 1/2c White Distilled Vinegar (5% acidity)
2 1/2c Water
1/2 – 1c Sugar (We did 1/2, we only like it some sweet.)
–
 In EACH Jar (We used Pint jars), place:
1 WHOLE Med. sized Garlic Clove
1tsp Dried Red Pepper Flakes
1/2T minced, dried, Onion Flakes
1/4tsp Celery Seed
1/4tsp Mustard Seed

Wash and Trim Green Beans. Place Beans in Large NON Reactive Sauce Pan. Don’t use Aluminum Pan. Cover Beans with Water and Boil. Reduce Heat and Simmer 5min. Remove from Heat immediately.
In separate pan (Same non-reactive, non aluminum), combine Pkt., Vinegar, Water, and Sugar. Stir til blended. Add in Beans. Bring to Boil, reduce to Simmer for 5 minutes. Shut off Heat.
In clean and prepped jars (Info on this on internet-Search Prep Canning Jars), add Ingredients listed above under “In EACH Jar“. Scoop out Beans and divide them into each jar. Then, equally divide the Pickling Liquid, trying to get equal seasoning with liquid (I stir and scoop up with ladle). Fill up, leaving 1/2in. headspace.DRY off jars and lids. Twist on tops.
Boil entire, filled, jars for about 15-20 minutes. Remove from heat and set jars UPSIDE DOWN on flat surface (Helps with Seal Success.)!. Occasionally, when cooled to touch, I double check tops and give a firm, but not tight, twist. Once cooled, store appropriately.

Want it Spicier? Add halved Cayenne or Red Hot Pepper (Seeds Optional) to each jar. Or, up the Red Pepper Flakes. Or, (I have yet to try) try adding sliced Jalapeno (Seeds Optional).

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Tay’s Sweet N Spicy Salsa (Jalapeno!)

This Salsa is AMAZINGLY DELICIOUS! Tacos, Chips, Right Out of the Jar… Doesn’t matter. This is your PERFECT FIT for every Salsa need!

4c Tomatoes *See notes
3c Jalapeno, deseeded/gutted
1c Onions
1-1.5c Bell Pepper ( I use 1/2c Grn + 1c Sweet Mini Bells)
4 LARGE Garlic Cloves, minced
1c Apple Cider Vinegar
1/2 of 6oz. can Tomato Paste
2tsp Pickling Salt
3-4T White Sugar (I used 3T!)
2tsp dried Oregano
2tsp dried Cilantro
1/2tsp Cumin
1.5T Paprika
1T Coriander
–
Optional: Per jar, 1/2 Cayenne (Deseeded) OR 1/4tsp Jalapeno Seeds

Makes 3 jars.
Either, Bring above ingredients to a boil. Then, simmer 30 minutes, covering first 5-10min. Then, uncovered rest of way. Serve for Parties… Or:
Tay’s prep:
Bring water to boil. Boil whole Tomatoes for about 30seconds. Remove and place, immediately, into COLD COLD water. Skin should just come right off.
Chop up tomatoes. I cut onto plate, lifted tomatoes with fingers, then place into salsa cooking pot… Ridding of excess tomato juices.
Bring above ingredients to a boil. Then, simmer 30 minutes, covering first 5 -10min. Then, uncovered rest of way.
In clean jars (Wash and boil jars/lids/seals, set on paper towel. DRY all completely), fill to about an inch below top of jars. Place on seal, then twist on rings. Not too, too tight. Just firm enough.
Bring water bath to boil. Boil in water bath for 12-14minutes. Shut off heat, and leave for about 5min. Place on paper towels for a minute or 2, checking they are twisted snug, not tight, but snug (Careful, it’s hot!). Then, turn upside down and keep them upside down til cool. (Upside down tip was given to me by a Farmer at Fleet Farm. Says it ensured his sealing, Update… Since this method, it’s been 100% sealing thus far!).

*Notes: I used a variety of types of tomatoes from the garden. Even a few
Yellow Tomatoes! You can lessen sweetness by lessening to 3T of Sugar. TO UP HEAT… Add a half of Cayenne Pepper,  halfed long way. OR, Jalapeno Seeds (I do 1/4tsp Seeds per jar). Just add either to jar prior to pouring cooked salsa in.
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My husband likes his extra spicy. Cuts sugar to 2.5T. Adds to each jar: Sliver of Ghost Pepper and adds 1/4tsp Jalapeno Seed and 1/4tsp, or so, of Red Pepper Flakes.

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Tay’s Pickled Eggs

THE BEST PICKLED EGGS EVER!
GREAT for right away eating, pasta dishes, deviled eggs, quick egg salad sandwiches, add to salads, top off soups with few slices, etc.
10 Eggs
Brine:
2c Vinegar
1/2c Water
1/4 tsp Pumpkin Spice
1/4 tsp Cinnamon
1/2c Sugar
2 tsp Pickling Salt
1 tsp Red Pepper Flakes
1/2 tsp Mustard Seed
1 Sweet Red Bell Pepper, cut strips*
1 Hot Red Pepper (Fat one), sliced
1 Cayenne, halved (1 half per jar)
2 Fresh smaller Jalapenos, sliced
1 small-med. Red Onion, sliced into rings

Boil eggs. Peel carefully. Set aside. Simmer Brine 15 minutes, stirring occasionally. Trying to divide evenly, add in brine ingredients, top with eggs, add more, top with more eggs, repeat til near top. When done, pour the remaining broth into the mason jars, to within a quarter inch of the top. Hand tighten on lid. Allow to cool. Refrigerate a week to couple of weeks. Enjoy!
*(I believe I did half sweet red bell pepper and 1/2 sweet orange bell pepper)

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