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


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