Monday, October 24, 2011

Dilly Beans

dilly beans recipe from
Alright. I've been awful. It's been nearly a month (okay, probably more) since I've posted consistently....and it's probably going to be longer. It's just hard to be a food blogger without a kitchen aide, a stove, an oven, or a working knowledge of where my food props are (hint: still in boxes). Excuses, excuses. Except they are valid. If you could see my kitchen, you'd understand. I took down the upper cabinets and I'm now convinced at one point there was a fire...and rather than fix that wall, they just put a cabinet over it. Yeah. That happened.

Despite the overwhelming and negative daily discoveries, I've been in the house for five weeks, and there are a few bright sides.

Such as this:

I feel like this should be the "What 5 things are different in the second picture?" game.

  1. Drop ceiling. Ugh. That was awful. Beware of snipping wires......sometimes half comes down at once if you snip the wrong wire. 
  2. Mauve carpet. Hardwood oak floor? Yes please.
  3. Vertical blinds....never liked them. 
  4. Grey walls instead of ones that were probably white ten years ago.  
  5. The drapes. My goodness the drapes. Oh what drapes. Don't kid yourselves. Those were heavy. 

The second piece of good news is that after this weekend with tons of great help from my friends Charlotte and Brandon the dining room is now equally lovely....or would be, if my fridge and stove weren't in there. I dare to dream of a day when my kitchen appliances are working and in the kitchen. Well, not these kitchen appliances. The bright shiny new ones I'm getting delivered as soon as that stupid wall doesn't look like a wayward grenade hit it.

Sigh. I will be back. Eventually. I promise. Butchie and I are making baked apples her mine is a foxhole.  But I found another post that I just somehow never put up!

Be back soon!

Dilly Beans

1 1/2 cup distilled white vinegar
1/4 cup kosher salt
1 1/2 cup very hot tap water
2 heads fresh dill weed
4 garlic cloves
4 dried chilies
1 1/4 fresh green beans, washed and trimmed

Preheat oven to 200 degrees fahrenheit. Put mason jars, lids and rings in the oven to sterilize for twenty minutes.

Combine the water, salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low and keep at a simmer. Meanwhile pack the jars.

Divide the remaining ingredients between two 8 oz jars.

For refrigerator beans:

Cover the produce with the brine. Cover and refrigerate. Let sit for four days before eating. Lasts up to two months.

For canning beans:

Pour the simmering brine over top with a quarter inch left to spare. Seal with rings and lids. Place lid-side down. Allow to sit upside-down on your counter for 45 minutes.

Store in a dark cool place. The dilly beans will keep in the refrigerator for two months after opening.


  1. Good luck my dear. House renovations are time consuming, money draining and energy zapping. We spent 3 months redoing ours when we bought it and man it was just one thing after another. I love the window changes. Ceiling better, paint better, curtains better. If this is any indication your place is going to be amazing. I feel for you. We were almost 5 months without a proper kitchen. And about 8 before we redid our main bathroom. Chin up. We'll see you when you return. Until then good luck! Take lots of pics.

  2. I made very similar beans recently and we've been enjoying them in Caesar cocktails. Yum! The new window treatment you've got is such an improvement!!

  3. I love the changes you've made so far! Can't wait to see the rest!

  4. The beans look delicious and I'm glad we got an update on your remodeling....I can't wait to see how the kitchen turns out!

  5. aha that looks awesome should've left the game to the readers :P

    everyone seems to just go right ahead of you when you're not current right?

    welcome back...though i haven been following your posts's a welcome back to the sunny side and no more vertical blinds!

  6. Best of luck in working towards setting up your home. The beans recipe looks like the archar we make over here and looks so tempting.

  7. I happily inhale vast quantities of pickled green beans whenever possible, so kudos on getting that batch fixed up. However, the really spectacular goodness being cooked up is the beauty that is your transforming home. Hurray! I am so delighted for you. Love how it's looking, and it will be great when you can live in it fully again. Can't wait. Cheers!

  8. Happy to hear things are coming along in the new abode. Love the recipe - I LOVE Dilly Beans! Never have made them, but I will be the first to eat them! Looking forward to making them - I like the new window look (airy and super fresh) - megs

  9. Hello! don't despair, I have been there at least 10 times, everything will come back as beautiful as you wish ... need patience..interesting recipe
    I have a Swedish husband who Loves everything with dill!

  10. My mom makes spicy dilly beans every year and I try to eat them slowly because I love them so much and am sad when they are gone! These look delicious!

  11. At least now I know where you've been. That is a great improvement and yeah - drop ceilings have to go! Cant wait to see what you show us next.


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