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


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