Woo hoo! One of my dill plants survived! I’ll admit that it’s not the most beautiful plant – but I’ve never had one survive before. Perhaps the silver spoon plant marker gave it hope and purpose in life.
Have you ever forked over $5 at a high end grocery store for a jar of dilled green beans? I’m here to tell you that they are so easy to make that it almost brings me to tears. The first recipe I saw and the one I still use today is from the Ball Blue Book. The recipe is for 4 pints, but I have only one amazing head of dill…the sole survivor of my dill growing black thumb. And, I’m impatient.
One head of dill, plus a few dill fronds is all I need for a jar of Dilly Beans. There are enough green beans in the garden to fill a jar – I’m all set!
String beans – enough to cram in your jar
2-4 cloves of garlic
1 tablespoon pickling salt (just make sure it doesn’t contain iodine – like Kosher salt)
1 C white vinegar
1 C water
A pinch of red pepper flakes
1 head of dill
One quart jar with ring and lid
If you have loads of dill heads and beans, check out the Ball Blue Book for full canning and processing instructions.
As for me – I’m just going to stare at the jar until it’s nice and cold…then have me some dilly beans!I probably won’t share.