The Lifer vegetable garden at the Life Site office is progressing well, as this budding bean blossom shows. I usually prefer bush beans (which don’t climb) but these climbing pole beans will be just as delicious when the veggies come in. We look forward to sharing our produce from the Lifer garden with visitors this summer!
In the meantime, you can make these yummy cold-packed dilly beans with any green beans you have – from your garden, the farmer’s market, or otherwise. They’re like slender, delicious pickles – except they’re beans – and they go great with sandwiches, relish trays, or a tasty Bloody Mary. And – no fuss with boiling jars like normal canning.
Give it a try!
Pot of water for boiling and blanching
3 ½ cups water for brine
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
3 cups (or 3 good handfuls) of green beans, ends snapped or sliced
3 whole cloves of garlic
Three large sprigs of fresh dill (use up the wilted dill in your fridge or the herb section at the store!)
Fill a medium sauce pan about half full of water and bring to a rolling boil.
Drop beans into water and blanch for 1 minute. Don’t go over 1 minute – you don’t want them to be soggy.
Drain and cool
In a separate pot, combine 3 ½ cups water, vinegar, sugar, and sea salt and bring to a boil.
Remove from heat and let cool slightly.
Pack Ball jars with blanched beans vertically, and add dill and garlic cloves.
Pour cooked brine over the beans and close tightly.
Refrigerate and let sit for three days before eating for best flavor.
Use within 6 months.