Radish Dragons Tail Beans were a new addition to our garden this year. I saw someone on Instagram had grown them last year and I was intrigued. Long purple beans that had a radish taste. I for one am not a radish lover... or liker... But Andy sure does. We tossed the seeds in the ground and oddly the radishes and the beans came up looking a lot alike. So much alike I wasn't sure which was which. The Dragons Tail started blooming and flowering and still I was wondering where did the beans come from? It seemed like I blinked and there were beans curling all over the place! We had dinner for Andy's brothers and families when they were in town and they all decided these would make good Dilly Beans. So Dilly Beans they became. The originally family recipe I had for these Dilly Beans did not follow... say.... standard water bath canning protocol so I consulted the Ball Blue Book and adjusted... you are welcome. We open these beans in 10 days to see what becomes of them - I'll update you then... But I do know this recipe is a winner with regular ol' green beans. I will say - these purple beans gave the brine an amazing color! But it's purple... I don't eat blue or purple food - so I'm out.
Update: Ok - let's retract just about all of that about those fancy Dragons Tail Beans. Here's the 2 week results - they smell horrendous. So bad that we had to take the trash out, light a candle, run the dishwasher... Not good. So don't do that.
Instead get yourself some green beans and use those as dilly beans instead. We KNOW that those work and do not stink up the entire 4 block radius. Props to Andy for them these a try and determining they were not, in fact, a go. Oops.
Dilly Beans
3qts or 6 pints
Into each jar put:
1 fresh garlic clove
Bunch of Dill
Beans
Bring to boil:
4-1/2 cups water
4 cups white vinegar
1/2 cup canning salt
6 drops tabasco sauce (optional)
Pour into each jar and seal.
Process in a water bath canner for 10 minutes.
Let stand 2 weeks then eat!
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