Okay! Now what are you going to do with those green beans... I Love a Dilly Beans!
They are just a simple pickle. Great to serve in a Bloody Mary, or as a "along side" to compliment any meal.
You can freeze those beans, can those beans, dry those beans, & steam those beans and just eat those beans in a salad.
Fresh beans blanched dressed while still warm with olive oil, (or butter) lemon juice, and salt & pepper.
You can garnish with sliced raw mushrooms, with red onion, ripe tomato wedges, julienned blanched carrots. Sprinkle them with Italian dressing, herbs or any vinaigrette sauce. Yummy!
Pickled Dilly Beans (*Ball Blue Book)
Yields about 4 pints
2 Lbs green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 teaspoon cayenne pepper (divided)
4 cloves of garlic
4 heads of dill
Wash & trim the ends off the beans. Combine salt, vinegar,& water into a large sauce pan. Bring to boil. Pack the beans lenghtwise into hot steralied jars leaving 1/4 -in headspace. Add 1/4 teaspoon cayenne pepper, 2 cloves garlic, 2 heads of dill to each pint jar. Ladel hot liquid over the beans, leaving 1/4-in headspace. Remove any air bubbles. Adjust the two piece caps. Process 10 minutes in a boiling-water canner.
There are many variations of this recipe for you to try on the internet. This has been a favorite gift to give during the holiday to your hostess.
So now you know... Lets start cookin!