The Rumbly Tummy: Dilly-Dally Beans
These little squirrels are starting to feel that crisp Fall air up here in the Northeast. Which means that we've been dragging our feet quite a bit-- taking longer walks, a few naps, and generally getting ahead of ourselves for our winter hibernation. But as the stands at the Farmer's Markets are showing fewer tomatoes and more hard shelled squashes, we are finally getting a move on for our winter storage. No more dilly dallying for us. Except for beans. This month on The Rumbly Tummy, we are celebrating our abundance. We've got habaneros drying like Christmas lights at our window. We've got pickles in stacks in our bottom cupboard. We've got a celebratory pumpkin on our kitchen table that Pud picked out at the Dillsburg, PA Farmer's Market last weekend-- which will become a Harvest Day soup soon enough.
But we've also got beans. Green beans are a tricky vegetable for us that often don't get used as quickly as we mean. And then those pretty long strings turn into something moldy we wish we'd never seen. So to keep them edible and looking nice and green, we are making ourselves some jars of Dilly Dally Beans.
Whew. That one got away from me for a second.
These Dilly Dally (also called Dilly-Dally-Scott-and-Mally) Beans are just the last minute ticket to savor our green summer veggies well into winter. While we don't have the capacity for canning here in our little camper, we do have plenty of short term goals and quick pickling methods. So go ahead, procrastinate a little longer. Then, get yourself to some quick work for some quicker Dilly Beans.
Dilly Dally Beans
2 quarts green beans, blanched
1-1/2 c white distilled vinegar
1-1/2 c water
2 cloves garlic, smashed
salt & pepper
2 TBSP fresh dill
1/2 tsp caraway seeds
1/4 tsp turmeric
1/4 habanero, chunked (optional)
glass jars & lids for storage
1. Mix together all ingredients but beans, vinegar & water. Split evenly between jars. Add blanched beans to jars evenly.
2. Boil vinegar and water. Pour over beans in jars til covered.
3. Let sit 24 hours. Store in the refrigerator.
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