Thursday, July 1, 2010

Weekend Herb Blogging - Dill

This week's Weekend Herb Blogging is being hosted by  Food Lover's Journey.

I had the morning off today thanks to President Obama.  I work at American University in Washington, DC and Obama was scheduled to give a speech today at the SIS (School of International Service) building.  The library is adjacent to this building and after going back and forth about who would be allowed into the library, how one side of the library (with the windows facing the SIS building) would be cordoned off with police tape and other security measures, it was decided to close the library for the morning.  Woo hoo, thank you Mr. President.

My plan was to make these Dilly Beans last night but my helper wanted to go for a walk instead so with the time off this morning, it was the perfect project.

This recipe is from Yankee Magazine

The recipe says it makes 4 pints but really 5 pints with a little left over

Dilly Beans
2 pounds fresh green beans, trimmed
8 to 10 sprigs fresh dill
4 medium cloves of garlic, sliced
4 cups cider vinegar
2 cups water
3 tablespoons coarse or pickling salt
1 1/2 teaspoons fennel seeds
1 teaspoon hot red pepper flakes

Wash beans, then cut into lengths 1/2 shorter than jar.  Cook beans in boiling water to cover for 1 1/2 minutes.  Drain and plunge into ice water.  Drain and set aside.  Pack beans tightly into sterilized jars.  Add 2 to 3 sprigs of dill and a few slices of garlic to each jar.

Combine vinegar and next four ingredients in a nonreactive saucepan.  Bring mixture to a boil and boil for 1 minute.  Pour hot mixture over beans, filling up to 1/2 inch from top.  Remove air bubbles by tapping lightly.  Wipe jar rims.  Cover with metal lids and screw on bands.  Process in boiling water bath for 15 minutes.

Fresh dill
Plunged into ice water
Packing into jars
Being filled with hot vinegar
All done

1 comment:

  1. These canned beans sound delicious! I bet they will be quite tasty once winter hits and you really want the taste of summer back!