Cooking Class: Dilly Beans

By 300 Sandwiches

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dillybeansLOI’ve learned to cook from two people. E and my good family friend, M.

M. lives next door to my mother in Michigan. She has an expansive garden—you name it, it’s probably growing in her greenhouse. M. is kind enough to bring extra vegetables from her harvest over to my mother regularly. It’s quite possible my mom hasn’t shopped for tomatoes since 2004 because M. always has a killer crop of them.

While home this weekend for a post-Fashion Week catch up, M. brought over my new favorite snack: “dilly beans,” or pickled green beans in a dill spiced brine. They’re healthier than potato chips and still quell cravings for salty foods. I almost finished off an entire jar because they’re so easy to pop in your mouth.

Below, M’s recipe for dilly beans. M, thanks again for a lovely treat!

2 pounds green or yellow string beans, cut to fit pint jars
2 cups white vinegar
2 cups piping hot water water
2 tablespoons kosher salt
2 tablespoons fresh dill or 4 heads dill weed
1 garlic clove
1 teaspoon pickling spice
hot pepper slice or 1 teaspoon cayenne.Cut beans to fit pint jars. Combine vinegar, hot water and salt in bowl and stir until salt is dissolved. Add dill or dillweed, garlic clove, pickling spice and cayenne into sterilized jars. Pack beans upright into the jars. Then, pour warm brine over the beans into the jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 10 minutes to seal. Let beans sit in brine at least 4 hours before eating (I like to let pickled veggies sit overnight). Makes 4 pints.

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