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
HARVARD 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.
PICKLED BEETS
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.
DILLY BEANS
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.
10 comments:
Good Morning,
Hope you enjoy Sue Ann's Dilly Beans and Beets this morning.
It is very warm out side and raining.
Marilyn
Oh bummer!
I canned my last four pints of green beans last night...I would've tried the dilly bean recipe!
Got 19 pints of beans canned, which for me as a bachelor will get me by till spring.
Now that I've just started to eat more fruit, I will really miss eating the local crop that our local farmers grow.
So canning is the natural alternative until the calendar and the warmth of the sun are fully aligned in harmony.
That sounded pretty good so I will have to remember my own quote,Lol!
Richard
I love the name Dilly Beans. My husband loves Pickled Beets, so Sue Ann, do you mean that the recipe can be made as is, and not canned, but put in the fridge to eat the next day? (with a small quantity of course)
Doreen
love the picture of the covered bridge. beautiful
I'm from the south and have never heard of dilly beans.
Hi Everyone,
It is nice to see that men do canning to. I only canned once and that was some jelly once.
Getting to be that time of the year when gardens are ending. It's kind of hard on us that buy from local food stands. Soon, we will have to go to canned or store bought.
Sue Ann will have to answer you Doreen because I don't know.
I love covered bridges and maybe that's why Richard put them in here. I lived south to and never heard of dilly beans, either.
Marilyn
yep! Doreen, pickle the beets, put in fridge, ready the next day!! That is the beauty of beets, you don't always get tons in the garden, unless you plant tons, so...bit by bit...and I have found, for us, it works well, one less canner going!!!
Be sure the liquid has come to just boiling, and the beets are in the jar already, pour over , add lid, let cool a bit, then in the fridge. If you buy large beets, just try to figure how many large, would equal the 14 med size....
Matt...go to a farmer's market, or even the grocery..buy a pound of green beans and make some...use quart jars...you can can them, or stick in the fridge, ready to eat in a week...
True story, my hubby, before we were married, wanted to go on a trip with his friends, he had all these green beans in the garden, so he pulled the WHOLE PLANT up...and laid them out in a big chest freezer~~~ He thought he'd have frozen beans when he got back!!! Well, he did..sort of!!!! That was about 45 yrs ago!!!!
jodie-
I will search out the book I was reading last year about the civil war, and the dilly beans mentioned in the book- the union boys felt like they were home, when they saw dilly beans in the kitchens,See what I can find for you.
My aunts and uncles and cousins lived in SC, and dilly beans was what Aunt Ruth always made first.
Hi Sue Ann,
Please do search them out. I am interested, too. I read a lot on the Civil War. Look forward to what you find.
Marilyn
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