Wednesday, July 22, 2009

Dilly Beans

Someone, and I'm sorry to say I can't remember who, told me I should make Dilly Beans. (If you are that person, could you please identify yourself?) Yesterday's farm share included a quart of beans which I split, so I ended up with 1/2 quart of green beans and 1/2 quart of wax beans. There were also potatoes, onions (I now know the name! "Red Long of Tropea."), scallions, squash, carrots, beets, lettuce, greens, chard, garlic, 2 tomatoes per share, and flowers. So I grabbed more dill and got to work!

It's really simple: beans in the jars, boil salt, water and vinegar together, put the garlic, dill and cayenne pepper in the jar and fill with the liquid, boil. The recipe was from the Ball Blue Book of Preserving. How cool is it that I was able to use fresh farm-share garlic? I ended up with 2 pints. Then I had breakfast.

How are we going to eat all the rest of the food? And what in the world are we going to do when the squash production picks up?


  1. 1. It was not me.
    2. Impressive. I merely froze 1 1/2 pounds of green beans the other day and made a 2nd zucchini-yellow squash gratin (also now in the freezer).

  2. It could have been me. Especially if "said person" gets a free sample.

    My dilly beans SUCK... some are underdone while others are perfect and I have NO IDEA WHY.

  3. Sorry, I know it was someone in person...but I can't remember if it was at work or one of my relatives...

  4. I don't think it was me either, although I've told lots of people about how easy it is to make dilly beans.

    I add jalapeno slices to mine or, sometimes, those thin, red peppers that I don't know the name of. They're really good in a bloody mary.

  5. I just came acoss your blog. Looking for a dill bean recipe.
    Hope you have the time to stop by for some coffee.


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