Homemade Refrigerator “Dilly” Beans

Screen Shot 2017-09-04 at 7.31.40 PM.pngHave you ever made “dilly” beans?

Since I like homemade pickled vegetables and had never made pickled beans, I decided to try it out.

I started by trimming off the stem end of green beans. In total, there were 5 cups of beans.

Next, put a pot of water on the stove to boil. Once boiling, in went the green beans to blanch for about 30 seconds. They turn bright green and stay snappy.

Move them immediately from the boiling water into a cold bath to stop the cooking process. Set them aside.

Making the Brine

Mix 2 cups of white distilled vinegar, 2 cups of water, 3 tablespoons of sugar, 1 tablespoon of kosher salt, 3 cloves of minced garlic in a pot and bring it to a boil for 5 minutes. Stir to be certain sugar and salt are dissolved. Turn off the heat and cool to room temperature. This is a standard pickling recipe, but you can find dozens of variations online.

Prepare your Jars

To the bottom of clean glass containers, add some sliced onions, a couple of dill sprigs and half a teaspoon of whole black peppercorns. If you want it spicy, you can add red pepper flakes. I didn’t.

Drain the beans and place them on top of the onions and dill sprigs.

Pour the brine over everything, put the container lid on and place them in the refrigerator.  That’s all there is to it.

Let your “dilly” beans sit for a week before trying them.

My beans went into three different containers. Having the opportunity to experiment a bit, I did. The first container has beans following the recipe above. In the second container, I reduced the amount of peppercorns and added coriander seed. In the third, I used store-bought pickling spice. I’ll let you know what the family thinks when they try them.

 

 

Making Pickled Beets the Easy Way

Screen Shot 2017-09-04 at 10.08.40 AM.pngIn a week, two pickle-loving people near and dear to me will be visiting.

I’m getting ready by making one of their favorites…pickled vegetables. You can pickle many vegetables including carrots, cucumbers, beans, cauliflower, radishes and more. I’m starting with beets.

This is an easy refrigerator pickling recipe that is simple to make. If you have your own recipes to share, please do. I’ll pass it along.

Beets

Wash the beets and scrub them lightly to clean off any soil. Don’t worry about peeling them, once they boil, the skins come off easily with the rub of your fingers.

Place the scrubbed beets in a pot of boiling water and boil for at least 40 minutes. Check them, bigger beets take longer. They are ready when a knife slips into them.

Let them cool. Then trim off the roots and use your fingers to pull off the skin. Slice them and set aside. Take one onion and slice it thinly if you want to add it to the beets. This step is optional.

Making the Brine

You’ll need 2 cups each of apple cider vinegar, water and sugar, a tablespoon of salt, and 3 tablespoons of pickling spice. I’ve also seen recipes that add a stick of cinnamon, or bay leaves or additional allspice. You decide what your family would like and experiment.

Combine vinegar, water, sugar and salt in a small saucepan and bring to a boil. Boil for 15 minutes. Take the pot off the heat and stir in remaining ingredients. Pour over beets and onions. When cool, place in jars, cover and chill in refrigerator.

Rumor has it they last several weeks in the refrigerator.  I wouldn’t know. I’ve never had them last that long.  They’re delicious.

Experts also recommend resisting tasting for a week.  Good luck with that. 🙂