Dilly Beans

Friday, August 21, 2015

Recipe from Ball Blue Book

2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper, divided
4 cloves garlic
4 heads dill

Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. Add 1/2 tsp cayenne pepper, 2 cloves garlic, and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4-inch-headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

Yields about 4 pints or 2 quarts

Simple Shelling Beans

Friday, July 17, 2015

1 pint shelled fresh cranberry beans
1 large sprig fresh thyme
Several garlic cloves (to taste), crushed
Parmesan rind (if you have some -- this really makes the dish!)
Extra virgin olive oil

Rinse the shelled beans and place in a wide shallow pot. Cover with 2-3 cups of water and a healthy glug or three of olive oil. Toss in the crushed garlic and thyme sprig. Turn the heat on medium and bring to a lively simmer. Turn down the heat and cover, letting the beans bubble away until tender but not falling apart. Give them a stir from time to time. Once the beans are tender, remove the lid and let simmer a bit longer to reduce the liquid to your liking. Season generously with salt and pepper. Excellent served with toasted Kalamata Olive Bread slathered with plain chevre. Read More...

Go Back


steak peach Dressing buttermilk pesto melon kalamata chocolate wrap beef sandwiches currants vegetarian shrunken heads scallions chiles almond milk Leek beet greens jam coeur Spread sausage cream gratin pears pudding wheat flour Shitake Mushrooms coriander verde panzanella sunchokes scapes Spinach chimichurri frittata plum chipotle celery hearts strawberries pork yellow onion jack cheese cake mushrooms onion coconut milk asparagus tomatoe cranberry paste baby bok choy pecan mushroom barley imam sweet potato bell pepper vegetable Greens cucumber bread pudding tuscan beets conserve rouille tart pie cheese feta bulgar kirsch yogurt Farmers' Market maple blue cheese Red Onion Corn stuffing Salsa butter dijon Poblano Chili bean cauliflower pasta remoulade fraiche tostadas chili tomato juice pecans strata Side gazpacho polenta anise couscous plum tomatoes Squash sour cream collins fondue tortillas sandwich biscuits compote carrot top artichoke ramps vinaigrette celery root casserole watercress egg noodles fennel bulb cornmeal shallots Chevre nectarine poblano maple syrup walnuts radish carrots anchovy Beans eggs flank Potato green beans potatoes crepes Bread slaw arugula pineapple Soup goat Cheese roasted walnut oil shelling peas coeur a la creme blueberry spelt Tomatoes knots onions chili peppers reggiano Rice wine vinegar brown sugar gouda hazelnuts spiced winter squash bbq chorizo baguette spring white beans snow peas syrup celebration fennel chicken dinner salad shitake Jerusalem artichoke bulgar wheat green pepper Tomatillos buckwheat gorgonzola sour cream cheese creme cointreau meatballs beer Butternut berry gruyere bayeldi parmigiano beet sherry hickory swiss mustard greens bruschetta olives absinthe dill shiitake turnips turnip zucchini Recipes pumpkin kohlrabi pepper fennel seeds apples celeriac lettuce chicken cilantro bacon Cider prosciutto Vegan Swiss Chard chives radishes mint heavy whipping cream sauce vanilla wafers gin sesame Salad caesar leeks Cranberry Beans sweet kluski tomato Kale carrot tops tomato corn pie bok choy almonds strawberry crisp curry muffins plums Eggplant okra Drinks pork chop cockaigne basil parmesan Apple daisy capers rhubarb jack pickled carrot fronds pine nuts garlic honey habanero wasabi fritter bloody mary flank steak pancake cantaloupe tenderloin oats bosc fritters autumn latkes peppers egg chimmichurri chilies lemon grass dilly thai