I'm a writer, not a cook,
but occasionally, I like to get in the kitchen
and make cookies and such,
as long as the recipe isn't too complicated.
My mother loves to grow green beans. No matter where we lived, we always had a garden and lots of green beans. She would sauté them with bacon, can them, freeze them, and give loads away. One of our family’s favorite recipes is dilly beans, which we learned from some friends in Canaan, Maine, where my father was pastor. The dilly bean's tart crunch make them great for lunches and snacks.
Dilly Beans
2 quarts fresh string beans 2 cups vinegar
4 small garlic cloves 2 cups water
4 heads of dill ¼ cup salt
Snap ends off beans, leaving them whole.
Wash and pack into 4 pint canning jars.
To each jar add 1 garlic clove and dill head.
Bring vinegar, water, and salt to a boil.
Pour into prepared jars and seal.
Store 6 weeks before serving.
(if you can hide them from nibblers)
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