Dilly Beans Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 28, 2011
A new family favorite!!!
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Photo by Stephanie Wentzlaff

Cooking Level: Expert

Home Town: Anaheim, California, USA
Living In: Clara City, Minnesota, USA
Reviewed: Jul. 29, 2011
VERY SALTY....all the other recipes I look at call for alot less salt and tsp of other spices compared to a tbsp on this recipe....
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Reviewed: Oct. 2, 2010
Really tasty. I used fresh jalepeno from the garden instead of dried chilis, and skipped pickling spice and added coriander. It is REALLY salty, though. I cut the recipe in half to work with the amount of beans I had, and still really salty. Next time I'll cut the salt in half, but it's a great recipe.
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Reviewed: Sep. 25, 2010
Tried this recipe two weeks ago. Just opened the first jar . . . way too salty! Not much heat either. I have one jar I doubled the peppers & added a couple jalapeno slices to I'll try next week. But definitely cut this salt in half. they should be okay used in a Bloodymary, not bad flavor just salty & no heat.
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Photo by Frank & Di

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 18, 2010
I doubled the chili peppers and garlic and omitted the alum and everyone loved them. They really loved the extra garlic that I added as they love pickled garlic too, yummy
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Cooking Level: Intermediate

Home Town: Salem, Oregon, USA
Living In: Crooked River Ranch, Oregon, USA

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Reviewed: Aug. 30, 2010
These were good, but a little too much mustard for my preference. I brought them out for some friends to try. They really liked them and disagreed with me about the mustard. I think I will try them again next year but alter the recipe a bit.
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Reviewed: Aug. 22, 2010
I made a large batch of these with some excess garden beans. They have a very nice bite to them and make an excellent addition to salads
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Cooking Level: Intermediate

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Reviewed: Aug. 17, 2010
Processing time is not long enough. I suggest to process at least 15 minutes. I recommend the Pickled Green Beans recipe.
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Cooking Level: Expert

Living In: Ledyard, Connecticut, USA

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Reviewed: Aug. 16, 2010
Too salty. Use 1/2 cup pickling salt. No mustard seed, alum or pickling spice. use a few slices of jalep. peppers instead of chile peppers
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Reviewed: Mar. 5, 2010
Way to salty! Don't make these again! Big waste of time and lovely produce
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Displaying results 11-20 (of 36) reviews

 
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