Saturday, May 10, 2008

Crack Beans

So Rosie over at Rosie Bakes a Peace of Cake and Pixie at You Say Tomato are having this Putting Up event. I believe I've already mentioned it and provided my family's favorite Chili Sauce recipe. I don't normally enter twice into a food blogging event. In fact, there's a whole bunch of really cool food events that I don't participate in. Usually because I'm not terribly creative sometimes, or because I just don't have the time, or because if I made that many baked goods in one month I may need Richard Simmons and a forklift to come rescue me. But this event is different. Not only are my Crack Beans already made and canned. Last summer. But I hear there's some interest in the recipe.

I love these beans. I snack on them. I know my sister Super G polished off a whole jar with one friend in one sitting. They are addictive and a little spicy. They are the kind of pickly bean that my friend Bethany's family used to make when we were wee tiny little children. Well kindergarteners anyway. She's gone on to become important and founding foundations and everything. So I will assume that regular exposure to these in childhood leads to very intelligent, hard working, and caring adults. Either that or she was always like that. I think it's a marvelous excuse to have these beans on hand anyway.

The beans are relatively simple to make, in that it's your standard prepping of the jars followed by stuffing them prettily and pouring the syrup on top. Simple yet hugely gratifying. And have I mentioned they're addictive? That's why they're called Crack Beans. They're originally called Patti's Dilly Beans from The Food Lover's Guide to Canning (excellent book), but that's a pretty silly thing to call them when I have no idea who Patti is and when asked I'd probably make something up about her anyway. I'm not sure what it's like to be addicted to Crack, but I'm assuming that if it's anything like these beans it could become a real drug problem. Perhaps I should have named them Meth Beans (I knew a meth-head once), but I wouldn't want people to think there's a risk of the kitchen exploding.

Crack Beans
yields 4 pints

2 pounds green beans
2 cups water
2 cups distilled white vinegar
3 Tbsp salt
4 sprigs fresh dill
4 garlic cloves, peeled
4 tsp red pepper flakes

Snap the stems from the beans. Then cut the beans so that they are 3/4 inch shorter than the pint jars. Place 1 sprig of dill, 1 garlic clove, and 1 tsp of red pepper flakes in the bottom of each jar. Fill the jars with beans such that the beans are standing straight up. Set aside.

Combine the water, vinegar and salt in a saucepan and bring to a boil. Ladle the boiling mixture into the jars and seal with lid and ring. Process for 10 minutes in a boiling water bath.


glamah16 said...

I am obsessed with all things canning so I will be givinf these a try!Thanks for your comment. Actually they dont taste like watermelon, but like a chutney. Im not a huge fan of watermelon either.

Bellini Valli said...

Pickled veggies are one of the best things that are produced from the garden bounty:D I love all things pickled...beets, asparagus, garlic, onions....

LisaRene said...

I have never "put up" anything but should give it a try. Your beans are definitely something my husband would love and they would be a great garnish for a bloody mary!

Pixie said...

lol Mary, about the crack comment. What a fabulous entry! Thanks again for a wonderful submission to the event.

Rosie said...

Oh Mary this is a wonderful entry and I love pickled veggies. Great entry thanks for partaking :)

Rosie x

Deborah said...

This post had me laughing! And the beans sound delicious - hopefully I'll have some extra time to can this year!!

Pixie said...

Hi Mary,

Sorry, it's been a long while, been very busy- the event is up and running. thanks again!