Well I had a full day of work today, made 2 Chocolate Hazelnut Tortes, a Ricotta Tart in an Almond Crust, 2 Lemon Olive Oil Poundcakes, one New York Cheesecake, a Tiramisu, some Tuille cookies, Flathead Cherry Sauce (for the cheesecake of course), and a Rhubarb Compote for the tart. Whew! I will post recipes for a couple of those lovely sweet treats soon. But for now I wanted to tell you about the Dilly Beans I made and canned a few days ago.
Last week Will was working in WA and visited the produce farms in the area. He brought home a large bag of green beans, among some other great fresh produce. 🙂 So I figured this was my opportunity to make Dilly Beans for first time and can them.
I ended up with six pint jars of canned beans and gave two to my mom. I like them a lot, they are very dilly and very good. If you like pickles or pickled asparagus, you’ll love these. Perfect to snack on, have as an appetizer, or even part of a meal. I put a couple in my sandwich since I didn’t have pickles!
The recipe is from my cousin, Nichole, over at Born in the Wrong Century. It can also be found in one of my favorite books, Williams-Sonoma The Art of Preserving. Nichole recommended it to me a year ago and I’m so glad I got it.
It is chock-full of beautiful photos, great recipes, and helpful instructions on canning. If you love to cook, and enjoy canning also, this is a great book to add to your collection! Very inspirational during the summer months, but can be used all year long.
(Compliments of Nichole)
(Yield – 6 pints)
3 cups white vinegar, 5% acidity
6 Tbsp kosher salt
3 cups filtered water
6 fresh dill heads (or 6 Tbsp dill seeds & 6 fresh dill sprigs)
Yellow mustard seed
6 cloves garlic
4 lb green beans
In a sauce pan combine vinegar, salt and water. Bring to a boil to dissolve salt.
Meanwhile, place the following in each sterile, hot pint jar: 1 dill head (or 1 Tbsp seeds & 4 sprigs), 1/8 tsp cayenne, 1/8 tsp mustard seed and 1 clove garlic. Trim the beans so they are 1/2 inch shorter than the pint jar. Pack the beans as tight as possible into the jars.
Ladle the hot brine into the jars leaving 1/2 inch headspace. Use a chopstick to remove any air bubbles and add more brine if necessary. Wipe the rims and seal. Process the jars for 15 minutes (for 5k’ elevation) in a hot water bath. Let cool and check the seals.
I will add that I ended up making twice as much brine, I ran out while filling my jars! 🙂
Have you had, or made, Dilly Beans before?
Mom, you better pop open that jar and enjoy!