It’s always a treat for me to harvest from my garden all the ingredients I need for a recipe, in this case beans, dill, and garlic. As I said previously, I was pleasantly surprised that there was something in there I could use already. Planting late has made me envious of everyone who actually planted on time because they were harvesting things a month or so ago. The garlic I used wasn’t quite ready, but it was fine for what I was using it for.
I did the canning the other day when it was nearly 40°C/104°F outside and nearly 30°C/86°F inside. The canner sure heats up the place, but it was worth it.
Here’s the recipe I used, the same one I used last year:
2 lbs beans, trimmed (I used green ones, but any colour will do)
2½ cups white vinegar
2½ cups water
¼ cup kosher salt
1 tsp cayenne pepper
4 cloves garlic
4 heads dill weed (I never plant this stuff, it just somehow grows every year)
1. Boil/sterilize jars and lids, four to five of each, for 10 minutes (I just do it in the big canning pot).
2. Combine vinegar, water, and salt, and bring mixture to a boil.
3. Add ¼ tsp cayenne, 1 garlic clove, and 1 head dill weed to each jar. Pack beans lengthwise, leaving about a quarter inch headroom.
4. Pour boiling mixture over beans, leaving a quarter inch headroom.
5. Be sure to wipe jar rims, as they need to be clean to have a good seal.
6. Cover each jar with a sterile lid and secure lightly with a ring.
7. Lower the jars into the canner, making sure there is at least 1-2 inches of hot water covering them.
8. Cover pot, bring water to a gentle boil, and process for 10 minutes.
9. Remove jars from pot, and cool on a towel or rack. Allow the jars to cool for 24 hours in a draft-free environment.
10. Check that the jars have sealed. If you can push down on the lid and it springs back, the jar has not sealed. It can be re-processed with a new lid, or refrigerated and used soon.
Let beans sit for a week or two before eating, to let the flavours do their thing.
As I write this, I’m trying to resist eating a whole jar. I just ran out of last year’s dilly beans, so this is perfect timing. Now I just need some vodka and some clamato juice for the beans to go in, and I’m set.