I've been posting on my blog only once a week (or so). I've not been dilly dallying around. In the winter, I will probably be posting daily ;o) One of the dessert highlights of my summer was the Creamsicle Cake that a friend made. Yum! I'll be making it soon for someone special that is celebrating a birthday, and will post the recipe. It is orange, and will be great for Fall and Halloween.
My mom recently shared with me that my grandmother canned fruit and vegetables, and one of her favorites was Dilly Beans. The CSA that I belong to was offering u-pick green beans since there was an abundance this year. I rarely do any canning, but couldn't pass up the opportunity to make Dilly Beans.
I used a recipe that I've had in my collection for many years. A friend of mine said a restaurant serves a Dilly Bean with their Bloody Mary's.
Pickled Green Beans (4 pint jars)
2 pounds green beans
1 teaspoon cayenne pepper (I used red pepper flakes)
4 heads dill or 4 teaspoons dill seed
4 cloves garlic
2 ½ cups water
2 ½ cups vinegar (5%)
¼ cup salt
Sterilize canning jars. I use the Ball canning guide to make sure I am doing everything correctly.
Wash, trim ends and cut beans into 4-inch pieces. Pack beans, lengthwise, into hot pint jars, leaving ½-inch headspace. To each pint, add ¼ teaspoon cayenne pepper, 1 clove garlic, and 1 dill head or 1 teaspoon dill seed. Combine remaining ingredients and bring to boil. Pour boiling hot liquid over beans, leaving ½-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process 5 minutes in a Boiling Water Bath. Let beans stand for at least 2 weeks before tasting to allow the flavor to develop.
Thank you for stopping by! I am joining Rattlebridge Farm for Foodie Friday.