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Don’t be such a dill head!

By Penny Stine

Although I was hoping I’d grow enough green beans to make dilly beans, my beans did not get the memo and have not been producing enough. But my friend, Jan of the awesome garden, convinced me that it would be OK to buy beans to make them. So we did.












Jan bought the beans and the garlic from Z’s Orchard at the Saturday farmers market in Teller Arms and we canned dilly beans on Sunday. Jan bought half a bushel of green beans, which made a lot of dilly beans. We both had enough cucumbers to make a vat of refrigerator dills, so we decided to do that, too.

We picked all the dill that was still standing in my garden. (How did dill and cucumbers ever get paired together? My dill is always at its peak in June or July and cucumbers and green beans don’t show up until August.)

I found a recipe on cooks.com that I liked, although I wasn’t sure how much dill a dill head was. Jan didn’t know, either, but we entertained ourselves for the entire afternoon by calling each other dill heads.

Now comes the hard part. The refrigerator pickle recipe says to wait 10 days to eat them and the dilly beans recipe said to wait 6 - 8 weeks! 

FYI, that's not a cinnamon stick in the dill pickles - it's a Chinese red noodle bean. We discovered they change color when they're cooked, so we didn't want to include them in the processed dilly beans. Since refrigerator pickles aren't cooked when processed, the red beans stay red when stuffed in the jar of pickles. We also added onions and more garlic, because pickled onions & garlic are da' bomb. Especially if your significant other eats them, too, and isn't offended by your pickled garlicky onion breath.  



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