Dilly Beans Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Aug. 8, 2006
The first time I tried dilly beans was over 10 years ago, and haven't had them since. I made them this summer out of our garden fare and these are delicious! On half the jars I left out the pepper and they are still delicious. I also used about 1/2 the pickling spice and 1/2 the mustard seed, and the flavor was still great. I might leave out all the pickling spice and put in all the mustard next time. Great recipe!
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Reviewed: Mar. 7, 2006
Identical to my father's recipe- If you like pickled vegetables, this one is sure to please!
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Cooking Level: Expert

Home Town: Trenton, Michigan, USA
Living In: Flat Rock, Michigan, USA

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Reviewed: Aug. 20, 2005
You have to really like pickled green beans to enjoy this recipe! I also grew up in Utah, and yes, this is a popular way to preserve the mother load of green beans most people grow in their gigantic gardens here. I am not a huge fan of really spicy food, so I tweaked the amount of chile peppers. I only used two that I divided between the 8 jars. It gave it a little zing, but it was not over powering. REMEMBER, THIS IS FOR 8 PINT JARS! It isn't too salty if prepared correctly. Happy Canning! :)
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Reviewed: Aug. 5, 2004
I grew up in Utah and Dilly beans were all the rage. I must say it was never one of my favs. I do like how this one has peppers. I think the other person rating this did not see that this is a recipe for 8 jars, so one cup salt does not sound all that bad to me
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Reviewed: Sep. 9, 2003
VERY salty!!! Every other dilly bean recipe I have seen uses 2 1/2 c water 2 1/2 c vinegar to 1/4c pickleing salt. not 1 c salt
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