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


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