Dilly Beans

I like having ready made side dishes to help make meal prep easy. As with applesauce, pickled beets, and salsa, these dill beans make a great side to sandwiches. We can throw burgers on the grill and enjoy a homemade dinner in about 15 minutes. The zippy beans are more substantial than a cucumber pickle and stay crisper in the brine. I've heard of people adding them to a relish tray, used as a swizzle stick for a Bloody Mary, or enjoying a whole jar in a single sitting.

Dilly beans are traditionally made with green beans. But since we grow both wax and yellow, I used both. The garlic and cayenne punch up the flavor. After making, let sit on the shelf for at least a week before eating.

Remove ends from beans and place in jar lengthwise.

Add fresh dill or dill seed, cayenne and garlic clove.

Combine brine ingredients and bring to a boil. Simmer 10 minutes and pour over
beans in jars. Adjust lids. Process 10 minutes in a boiling water bath canner.

Allow jars to sit at least one week before consuming.

Dilly Beans
from The Ball Blue Book
makes 4 pints

2 lbs green or wax beans
1/4 cup canning salt
2 1/2 cups vinegar, 5% acidity
2 1/2 cups water
1 tsp cayenne, divided
4 cloves garlic
4 heads fresh dill or 1/4 cup dill seed

Wash & trim beans. Peel garlic. Combine salt, vinegar, and water in a saucepan. Bring to a boil reduce heat and simmer 10 minutes.

Pack beans lengthwise into jars leaving 1/2 inch headspace. Add 1/4 tsp cayenne, 1 clove of garlic, 1 head of dill or 2 tsp dill seed. Ladle hot pickling liquid over beans leaving 1/2 inch headspace. Remove air bubbles, wipe rims and adjust lids. Place in a boiling water bath. When water starts to boil, process pints and quarts 10 minutes. Remove from canner, cool 12  hours. Remove rings, wipe jars and store. Consume within 1 year.

Freezing Green and Wax Beans

After a rough start, our green and wax beans are producing. A lot. We love beans and find them a versatile veg that can be used in a variety of dishes.  Lots of folks preserve their beans by canning, but I prefer to freeze my beans. Seems the freezer is easier on the beans while the rigors of canning leaves them overcooked and soft. And freezing beans is fast and easy.

Just picked yellow wax beans

Beans with ends removed and snapped into bite sized pieces

Beans are blanched quickly in boiling water for 2-3 minutes

The vacuum sealer makes quick work of packing while eliminating freezer burn.

Beans ready for the freezer!

Prepare
After picking rinse beans and remove debris. Remove ends and snap into bite sized pieces (or leave whole, if you prefer).

Blanch
Bring large pot of water to a boil.  Lower beans into boiling water and cook for 2-3 minutes, just long enough to stop the action of enzymes that cause the beans to lose flavor, color and texture. Remove beans to ice bath to stop the cooking action.

Freeze
Place beans in freezer bags, removing as much air as possible to reduce freezer burn. We use a vacuum sealer. Place containers in the freezer and use with a year.

So what do I do with all those beans? They make a very fast side dish. Without thawing, I can heat in a pan with butter, salt and pepper. If I have a bit more time and I'll add bacon (recipe below). I also use in pot pie fillings, casseroles, stew and bean salads. When preparing, remember freezer beans are not as fully cooked (not as tender) as a commercially canned bean. Substituting in recipes may yield a different result.

Let me know how you prepare your fresh frozen beans!

Sauteed Green Beans
Beans and bacon pair well and while it's not an everyday side dish, it is a delicious way to showcase your bean crop!

3 slices bacon, chopped
1 Tbsp butter
1 small onion, chopped
2-3 cups fresh frozen green beans

Add bacon and butter to a large saucepan. Cook over medium heat, stirring occasionally until bacon is cooked, 3-4 minutes. Add onion and cook until softened, 4-5 minutes. Stir in green beans and lower heat. Add lid and cook for 10 minutes stirring occasionally (longer if beans were added frozen). Remove lid, cook until liquid is evaporated, 2-3 minutes. Serve.