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


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