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


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