I pulled up one row of the rowdy jungle of green beans this morning. A few tiny white and yellow blossoms were dangling on the ends of brown leaves but I have a pantry full of beans.
We can eat beans every day for a month this winter and still have some left
but those unruly beans shaded the pepper plants that are still growing.
And the autumn sun will love those peppers and caress them and grow them;
we don’t have enough peppers to eat every day for a month this winter.
It’s like life that way — choices every day.
I hated to chop those Blue Lake Pole Beans down.
They have been a wonder this summer.
Not only have they been charming in the garden on our string trellises,
but we ate them as often as we liked;
I’ve canned them, frozen them, pickled them;
I have them drying for shell beans in every spare spot in the kitchen and back porch,
and enough to plant for next year.
And yes, there’s a recipe here…
Dilled Green Beans or Dilly Beans
Fill pint jars with lovely long green beans. Holding the jars on the side, put the beans in one at a time until you have a filled jar. To each pint jar, add some grinds of crushed red pepper, 1/2 teaspoon mustard seed, 1/2 teaspoon dill seed, and a garlic clove (or two). If you have dill flowers, you can add one to the bottom of the jar before you put in the beans, or the top of the jar afterwards. (If using the dill flowers, omit the dill seed.)
Make a brine of equal amounts of vinegar and water. I used 5 cups of each. To 10 cups of vinegar and water, add 1/2 cup pickling or kosher salt. Heat the brine to boiling; then carefully pour the brine over the beans leaving 1/4 inch head space in the jars. Seal with canning lids and process in a boiling water bath for 5 minutes.
These will look (and taste) delicious on the Thanksgiving relish tray
with pickled beets and gingered yellow squash pickles.