Dilly Romano Beans
From jo_jo_ba 9 years ago
- 1 day to make
- Serves 16
We grow Italian flat beans (AKA Romano beans), which are delicious any which way regular green beans can be used. Pickling them with garlic and dill is a fabulous way to preserve the season! Makes 2 pints, 16 (1/4 cup) servings - NI accounts for %16 brine absorption
Ingredients
- 1 cup water shopping list
- 1 cup cider vinegar shopping list
- 2 tbsp coarse sea salt shopping list
- 1 tsp black peppercorns shopping list
- 1 lb fresh Romano (flat) beans, washed and cut into 2” pieces shopping list
- 1 large bunch fresh dill shopping list
- 4 garlic cloves, halved shopping list
How to make it
- Heat water, vinegar, salt and peppercorns in a pot until boiling.
- Add beans and cook 2 minutes. Remove from heat.
- Place even amounts of dill and garlic in the bottom of each pint jar.
- Carefully fill the jars with the beans and brine, leaving ¼” headspace.
- Seal jars and process 5 minutes in a waterbath canner
People Who Like This Dish 2
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