DILLY BEANS AND BEETS
Dilly beans go back a long , long, way......during the Civil War, the Union soldiers were thrilled to see dilly beans at southern homes..they took all they could carry when they could...there was even a song written for dilly beans then!
Dilly beans are dilled green beans. Most gardens are about done here...and beans are giving their last hurrah....dilly beans are a great way to end the growing season. Also on the end of the season are beets, if you are lucky, you can get two plantings in one season. We were able to do that this year. Pickled beets, and Harvard Beets are two easy ways to preserve, and serve, beets
(my mother in law makes these using a white sauce, and my guys tell me this way is better)
Cook til just tender, 14 medium sized beets, peel, set aside.
Mix in a saucepan:
1/2 c sugar
1 1/2 t corn starch
1/4 c white vinegar
1/4 c water
Stir together well, cook til a boil, 5 mins. ( I use a whisk, to prevent the corn starch from lumping)
cut beets into quarters, pour hot sauce over, let sit a few minutes, then serve.
These can be made a day ahead too.
24 medium size beets, cooked til just tender, peeled,
Slice the beets into whatever shape, size you want for a pickle, sometimes I just quarter them. Put into canning jars, pack down well, leave 1/2" head space, the liquid will take up 1/4 " head space when you are ready to can.
Combine in a large pot:
2 c sugar
2 c water ( use 1 c water from boiling the beets)
2 c white vinegar
1 T ground cinnamon
1 t ground cloves
1 t ground allspice
3 T lemon juice
Heat to boiling, and pour over the beets in canning jars, leaving a 1/4 " head space. Seal, and can- hot water bath, 30 mins. pints or quarts. This recipe yields 6 pints.
What I also do, when it is the end of the season, and maybe I don't have all the beets, I halve the recipe by however many beets I do have, and put them in the fridge. I use a 2 qt. jar. They are ready to eat the next day. If someone likes cinnamon more, I add a small bit of cinnamon stick to each jar. For the 2 qt jar, I use a 6 " piece.
2 lbs. trimmed green beans
4 heads of dill ( can use dry dill seed, 2 t per head)
4 cloves garlic
1 t cayenne pepper
2 1/2 c white vinegar
2 1/2 c water
1 1/4 c canning salt
Pack beans length wise in canning jars, leave 1/4 " head space.
To each jar, add 1 clove garlic and 1 head of dill ( or 2 t dill seed)
Add 1/4 t cayenne pepper to each jar.
Bring remaining ingredients to a boil, pour over the green beans, leave 1/4 " head space. Can, hot water bath, 10 mins., for pints or quarts. Yields:4 pints.