Does anyone have a recipe for Dilly Beans?!
Does anyone have a recipe for Dilly Beans?
I am looking for the recipe for the pickled green beans known as dilly beans.
Answers:
Dilly Beans
INGREDIENTS
6 cups water
1 cup pickling salt
6 cups distilled white vinegar
8 heads fresh dill weed
1/2 cup pickling spice
1/2 cup mustard seed
8 dried red chile peppers
16 cloves garlic, peeled
1 teaspoon alum
5 pounds fresh green beans, rinsed and trimmed
DIRECTIONS
Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.
In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.
I hope you enjoy!!!!
6 cups water
1 cup pickling salt
6 cups distilled white vinegar
8 heads fresh dill weed
1/2 cup pickling spice
1/2 cup mustard seed
8 dried red chile peppers
16 cloves garlic, peeled
1 teaspoon alum
5 pounds fresh green beans, rinsed and trimmed
DIRECTIONS
Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars. In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position. Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.
Dilly Beans
We're not sure when we first encountered Dilly Beans or why they are associated in our memory with folks who grew their own beans. But we remember vividly the excitement we felt when we stumbled upon this recipe only a few years ago. "Is that all it takes? Where is the nearest produce stand? If we're going to have to let them chill for a couple of hours, we had best get started now."
Note that Dilly Beans work equally well as a cold side dish and, on a leaf of romaine, as a salad.
1 1/2 c. water 2 c. stemmed green beans (3/4 pounds)
2 T. fresh dill, chopped 2 large cloves garlic, minced
1/4 t. red pepper flakes 1/3 c. cider vinegar
1/2 t. honey 1 t. vegetable oil (optional)
Bring the water to a boil. Add the beans, cover, and cook for 3 to 5 minutes,to crisp tender. Drain and put in bowl with the dill.
Combine the garlic, pepper flakes, vinegar, and honey in a small sauce pan. Bring to a boil, then ease back to a simmer for 2 minutes. Pour over the beans and toss. Add the oil, if desired.
Cover and refrigerate for 1 hour to 4 days. Serve chilled.
4-6 servings
Source: The Moosewood Collective, Moosewood Restaurant Cooks at Home
HAVE FUN COOKING!!! ENJOY....
DILLY BEANS II
2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill weed
1/4 cup canning (pickling) salt
2 1/2 cup water
2 1/2 cup white vinegar
Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space. For each pint, add 1/4 tsp. cayenne, 1 clove garlic, and 1 head dill.
Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Yields about 4 pints or 2 quarts.