Dilly Beans

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 tonight....in her kitchen....as 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.