Recipe(tried): Dilly Beans

DILLY BEANS

This is what you do with aging garden beans that have gotten too big to eat in the normal fashion. But dilly beans are so good that it's worth buying beans just to make them. They are a new twist on dill pickles.

Makes 6 (1 pint) jars.

6 preserving jars with new lids
3 lb. green beans
6 cloves garlic, peeled
6 fresh dill heads or large sprigs of dill
6 Szechuan dried chili peppers* OR 1 1/2 tsp. cayenne
3 whole fresh grape leaves: optional
3 1/4 cups water
3 1/4 cups vinegar
6 Tbsp. salt

*available at Chinese food stores

Sterilize the jars by immersing them in boiling water for 10 minutes. remove from the water and drain briefly.

While the jars are boiling, top and tail the beans.

As soon as the jars are drained, pack the beans lengthwise in the hot jars, leaving 1/4 inch headroom at the top.

Add to each jar 1 clove garlic, 1 head dill, 1 Szechuan pepper--or 1/4 tsp. cayenne--and 1/2 grape leaf, if you have it.

Mix the water, vinegar and salt and bring to a boil. As soon as the liquid boils, pour it over the beans in the jars, leaving 1/4 inch headroom. Put the lids on the jars and seal tightly.

To process, immerse the jars in boiling water for 10 minutes (they must be completely covered with water).

Let cool, and then store anywhere. It takes about a week for the flavor to develop. Dilly beans keep indefinitely, but once a jar has been opened it must be refrigerated.

The Joanne Kates Cookbook (Globe & Mail)