Dilled Green Beans

I found an unusual (for me) burst of energy around 9:00 last night and decided to dill the green beans that I had bought at the Farmers’ Market last weekend.  I stemmed  and snapped them, steamed them and was preparing to boil the vinegar, water, sugar and salt mixture when I remembered the dill, the DILL that was in the garden at the back of the yard.  We have a huge yard and the garden is about 200 feet out in the darkness.  Now, I could search for a flash light, try to find working batteries, and stumble down to the garden.  (Also, did I mention that the garden is past our huge brush pile that is home to many nocturnal creatures?)  I decided than rather run across Pepe Le Pew or Blinkie, I would stick the steamed beans in the fridge and start the vinegar mixture again tomorrow. 

 This is a great recipe I found on the internet  after the first time I found green beans at the Farmers’ Market this year.  I have only made it once, but the beans disappeared very quickly.  I like to crisscross a couple of beans on top of a lettuce and radish salad.


Notice my variation in italics.  It was a creative make-do because I had no apple cider vinegar in the house.

Dilled Green Beans

By Tori Ritchie from Chronicle Books’ Party Appetizers

 8 ounces very fresh green beans
2/3 cup apple cider vinegar (I used white vinegar and topped it off with 1-2 T. of red wine vinegar.)
2/3 cup water
1 teaspoon sugar
1 teaspoon salt
3 cloves garlic
5 sprigs fresh dill
1/2 teaspoon red pepper flakes

Makes 1 pint (8 servings)

 Wash a pint jar and lid with hot, soapy water, rinse and dry them completely.

 Place the beans on a cutting surface with the bottom (curved) ends neatly lined up. Lay the jar down next to the beans, then trim the stemmed tops so the length of the beans is just shorter than the jar. Lay the trimmed beans neatly on a steamer rack in a pan of simmering water and steam, covered, until the beans are crisp-tender, 3 to 5 minutes. Lift out the rack (discard the steaming water) and let the beans stand on the rack. In the same pan, bring the vinegar, water, sugar, and salt to a rolling boil, then remove the pan from the heat.

 Pack the beans in the jar, fitting them tightly (if you have extras, eat them). Mash the garlic with the flat side of a chef’s knife and discard the skin, then tuck the mashed cloves down among the beans. Tuck in the dill sprigs, then sprinkle in the red pepper. Pour the vinegar mixture into the jar until it reaches the top (you may have extra). Screw on the lid and shake the jar well. Let it stand at room temperature for 8 hours, then transfer the jar to the refrigerator. The beans are ready to eat after 24 hours total and keep, sealed in their jar in the refrigerator, for up to 1 week.

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