Dilly Beans

Thanks to Pat, I’ve fallen in love with bottled dilly beans.  However, my new addition to the garden (the beans!!!) are not even close to being ready for bottling.  Recently, in the last two baskets from Bountiful Baskets, we’ve gotten green beans!!!  Dying to get my hands on more dilly beans, I did a search for them and found a fresh version.  Although they aren’t as good as the bottled kind, they’ll totally do (I’ve even been known to eat them for breakfast… shhhh, don’t tell anyone).

DILLY BEANS

Ingredients: 
- 1 1/2 cups water
- 2 cups whole fresh green beans (ends trimmed and cut to bite size)
-  2 Tbsp chopped fresh dill weed 
- 1/4 cup thinly sliced onion 
- 1/3 cup white wine vinegar 
- 2 tsp canola oil
- 1/2 tsp sugar
- 2 cloves garlic, slice (i use at least double that)
- 1/8 tsp crushed red pepper flakes

In a 2 quart saucepan, heat water to boiling.  Add beans.  Cover and cook about 3 minutes or until bright green bust still crisp; drain. 

In a medium bowl, toss beans, dill weed, and onions

In a 1 quart saucepan, mix vinegar, oil, sugar, garlic, and red pepper flakes.  Heat to boiling, reduce heat.  Simmer uncovered 2 minutes, stirring occasionally.  Pour over green beans; mix well.

Cover and refrigerate 20 minutes or until serving.