Dilly Beans

Dilly Beans are basically a pickled green bean.  I prefer to pickle the young, tender beans from the plants’ first harvest because the beans are nice and straight, making them an easier fit for my pint jars.  (Subsequent harvests tend to have beans that curl more.)  I usually leave the ends on my beans before pickling, which makes a nice little “handle” for pulling them from the jars when they’re ready to eat.

I would think that any dill pickle recipe could be used with green beans, but this is the one I typically use for mine.  When I have access, I will also add half of a seeded jalapeno to my jars.

2 pounds (ish) green beans, washed well
1/4 c. salt
2 1/2 c. vinegar (white or apple cider)
2 1/2 c. water
4-8 cloves peeled garlic
4 heads dill

Combine salt, vinegar and water in large pot; bring to a boil.

Pack beans lengthwise into hot, clean pint jars, leaving 1/4″ headspace.

Add 1-2 cloves garlic and 1 head dill to each jar.

Ladle hot liquid over beans, leaving 1/4″ headspace.  Remove air bubbles.  Adjust lids and bands.

Process pints for 10 minutes in hot water bath.

Makes 4 pints.

As you can see, I have pickled all manner of veggies when I have them available. I especially enjoyed these pickled carrot sticks!

 

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Coleslaw Perfection

Okay, I understand that perfect coleslaw is a matter of opinion.  I can accept that.  However, I want to add that I get lots of compliments from folks when I fix this–sometimes from people who don’t even really care for coleslaw!  So there must be something lovely about this recipe.

I sometimes add finely-diced sweet peppers or cucumbers to this before dressing.

scant 1/3 c. sugar
3/4 t. salt
1/2 c. mayo (the real stuff, please)
1/2 t. pepper
1 T. vinegar
2 T. lemon juice
small sprinkling of celery seed, if desired

Combine above ingredients and let sit while you chop the following:

1 medium head cabbage
2 normal-sized carrots
1/2 onion

Pour dressing over veggies and stir well.  Cover and refrigerate for a minimum of four hours, or even overnight.  Stir well before serving.

Serves 12 or so.

Oven-Roasted Root Veggies, etc.

This is a wonderful way to use up odds and ends in your crisper drawer.roastedbirthdayveggies

Any combination of the following, washed and peeled (if necessary), then cut into similar-sized chunks:

beets
turnips
onions
sweet potatoes
potatoes
carrots
parsnips
winter squash (acorn, butternut, Hubbard, buttercup, etc.)

Toss vegetables with olive oil and seasoning of choice (herbal, lemon pepper, Cajun, whatever), then spread out onto a baking sheet in a single layer.  Bake at 400 for 20-30 minutes, or until tender.