Looking for a good recipe to use on those buckets of u-pick beans from Dancing Crane? I've got just the thing: Dilly Beans! This recipe comes from my boyfriend's mom, Mary, whose dilly beans are the best I've ever tasted. I made six pints over the weekend, and I'm sure I'll be making a lot more. My next plan is to try this recipe with the Dragon Beans. We've got tons of beans and lots of dill and garlic, so get pickling!
Dilly Beans
Brine:
2 1/2 cups water
4 T salt
2 1/2 cups cider vinegar
4 t sugar
Heat to boiling
2 1/2 cups water
4 T salt
2 1/2 cups cider vinegar
4 t sugar
Heat to boiling
Method:
Wash and trim 3 lbs green beans, then cut them in 4" lengths. Blanch in small batches for 5-7 minutes, then chill in ice water and drain. In each sterilized pint jar put 1 head of dill, about a half to one whole clove of peeled garlic and some red pepper flakes (optional). Pack the beans in as tight as possible. Fill the jar to within 1/4" from the top with brine and lid tightly. Seal in hot water for 10-15 minutes. Wait at least five weeks before opening.
No comments:
Post a Comment