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Dilly Beans


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#1 ShotgunWedding OFFLINE  

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Posted August 27, 2017 - 06:10 PM

While the tomato paste was boiling off (takes 3-4 hours), I did up 6 jars of dill beans.  These are Montano beans, a Dutch Princess-style bean that we like very much (non-Monsanto).  We had grown a variety called "Strike" for years, but the genetics are owned by Monsanto and that was it for us.

 

Anyway, this a sweet pickling mixture, but with plenty of vinegar to preserve and make them crisp like a pickle.  Threw in a half cut Serrano pepper, seeds and all in for some kick.  We keep eating the read ones....not many left :(

 

Enjoy the pics

 

 

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#2 stiemmy OFFLINE  

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Posted August 27, 2017 - 11:34 PM

Those are AWESOME, great snack!

They are also great in BloodyMary's, better than a pickle!

Edited by stiemmy, August 27, 2017 - 11:35 PM.

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#3 ShotgunWedding OFFLINE  

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Posted August 28, 2017 - 07:16 AM

Totally agree!  If the beans are ever found in short supply, usually I find my slightly inebriated wife in close proximity.


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#4 oldedeeres OFFLINE  

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Posted August 28, 2017 - 02:55 PM

Great looking pickles. Have you ever tried doing asparagus the same way? It's a good method of dealing with an abundance of the stuff when you just can't eat another spear of it fresh.



#5 ShotgunWedding OFFLINE  

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Posted August 28, 2017 - 09:32 PM

Yes, they are our all time favorite.  We have 16 jars from the spring and we are already getting panicky that we will run out.  An open jar doesn't last for long.

 

How do you do yours?  Sweet dill?


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#6 oldedeeres OFFLINE  

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Posted August 29, 2017 - 10:43 AM

Nope, straight salt and vinegar brine (12 cps. water, 3 cps. 5%vinigar, 1cp. pickling salt) with a GENEROUS amount of garlic and dill and a hint of hot peppers. I'm not really into the very hot stuff. Although I do make truly incendiary salsa and pickles for friends who are into that sort of thing.


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#7 skyrydr2 OFFLINE  

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Posted September 01, 2017 - 03:46 AM

I make them also, I hate canning stringbeans in a preasure cooker.. they are always over cooked for my liking so I pickle them! 4 cups of vinegar 4 cups of water 1/2 cup of salt and 1/2 tsp of Turmeric for the brine. To each jar I add 1 tsp fresh dill seed not the sprigs yuck! 1/2 tsp mustard seed and 2 medium cloves of garlic. Red pepper flakes to your tolerance. Add fresh cleaned beans to pack the jar tight and add brine to fill. Process 20 minutes in boiling water. These are the crispyest pickles you will ever crunch on and will tast like a Valassic Dill pickle.
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