Just when I thought I had seen and tried it all, this week I saw the light. The coupon clipping light.
It's true. I clipped, I planned, I even made a list... and I saved.
Oh boy, did I save. And now I'm hooked.
Not hooked in the way that I'll carry around a five pound coupon binder, price checking every item as I stroll down the aisles. Or, in the way that I'll dive in your dumpster looking for extra Sunday Circulars...
But, after seeing just how significant the savings can be for my own family, and to be able to give quite a bit to charity, too... this coupon clipper is here to stay.
So, what does coupon clipping have to do with canning?
A lot. By taking advantage of your resources when they are the most cost-effective and flavorful, you're not only being a good steward of your money, but you're also ensuring healthier, fresher meals all year round. Because, let's face it, couponing doesn't often cover the "good" stuff like fresh meats and produce.
But canning... can.
So this week's Sunday Supper, which is hosted by Heather from , is all about preserving the harvest. And while it sounded intriguing, I'll admit I was a little intimidated by it all. Luckily, a few weeks back was our desserts in jars theme, so I now owned some jars. I just didn't know what to do with them. So I asked my friend Kristin from if she had any ideas, and she gave me this recipe.
Kristin runs my favorite produce/flower stand at the local Farmers Market. And each week I delight in trying new and beautiful produce like pea shoots, garlic scapes, and beet greens. So, when she sent over this recipe for Dilly Beans, I knew it was going to be a winner. And it is.
First off, I adore green beans. And when mixed with one of my all time favorite herbs, dill... well, I'm in heaven. Then add some mustard, garlic and a bit of heat... all blended with vinegar for a well-rounded tang. Wow, could this recipe get any better?
I can see these Dilly Beans on a green salad with bacon and hard boiled eggs. Chopped up in a chicken salad to add some crunch. Eaten straight out of the jar for a low carb and healthy snack. Or as Kristin mentioned, as a perfect addition to a Bloody Mary...
I'll take two, please.
Deep South Dilly Beans
1) Wash and flash steam green beans. Then pack into hot sterilized jars.
2) To each jar add:
- 1 teaspoon crushed red pepper
- 1 clove garlic
- 2 heads dill (2 tablespoons)
- 1 tablespoon mustard seeds
4) Check to make sure the seal on the jars is completely dry and add lids. The lids will seal as they cool. These are best eaten after at least 2-3 weeks to let the flavors meld.
Note: Please refer to the for more information about safe canning practices. I am not a canning expert, and am simply passing on a traditional recipe.
Want more great recipes on preserving your harvest? Check out these fantastic submissions from our Sunday Supper Crew... and let's get canning!
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Banana Jam from
Blueberry Cheesecake Ice Cream from
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Candied Watermelon Rind from
Fig and Strawberry Jam from
Mixed Berry Rhubarb Jam from
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Quick Peacharine Chutney from
Pineapple Upside Down Cake Freezer Jam from
Strawberry Butter from
Other Outstanding Recipes:
Fireweed Jelly from
Flavoured Butters from
Corn Cob Jelly from
Deep South Dilly Beans from
Fermented (Sour) Pickles from
Fire Roasted Salsa from
Hot and Spicy Giardiniera from
Hot Italian Giardiniera from
Jalapeños en Escabeche (Pickled Jalapeños) from
Oi Kimchi (Korean Cucumber Kimchi) from
Refrigerator Dill Pickles from
Spicy Sweet Tomato Chutney from
Traditional Escabeche (Pickle) from