The Villages - September 2016 - 44

Food Southern-Style Dilly Beans Makes: 3 wide-mouthed pint jars IngredIents 2 pounds green beans, tips removed, trimmed to about 4 inches long; 3 teaspoons crushed red pepper; 3 cloves garlic, peeled; 6 sprigs fresh dill, or about 6 tablespoons; 3 tablespoons mustard seed; 2 cups vinegar; 1/4 cup salt dIrectIons 1) Wash and blanch green beans to preserve freshness and color: Put them in a pot of water at a rolling boil for 3 to 4 minutes and then transfer them into an ice-water bath for 3 to 4 minutes. 2) Pack 30 to 35 beans into each jar. 3) For each jar, add 1 teaspoon pepper, 1 clove garlic and 1 tablespoon mustard seed. Add two sprigs of dill on top for an attractive presentation. 4) Make a brine by boiling 2 cups water with the vinegar and salt. Add to jars using a wide-mouth funnel to completely cover beans. 5) Make sure the rims on the jars are completely dry and cover them with rubber-lined lids. Place upside-down for an hour at room temperature to cool. 6) Flip the jars right-side up to seal the lids and immediately place them in the refrigerator. Wait two to three days to eat for the best melding of flavors. I f y o u l I k e t h at ta r t d I l l p u c k e r , y o u ' l l love these beans. they are one of my fav o r I t e s . t h e s e a r e v e ry w e l l r e c e I v e d a n d m a k e a p h e n o m e n a l g I f t. - Peggy seymour Pickled Onions Makes: 1 wide-mouthed, quart-sized Mason jar IngredIents 4 cups sweet (Vidalia) onion, halved and sliced thin, about 1/4 inch (or red onions, which taste stronger and add a nice pink color); 1 1/2 cups apple cider or white vinegar; 1 cup granulated sugar (add 1/2 cup more if you prefer sweeter); 1 teaspoon hot pepper sauce or 1 jalapeno per jar of pickles, halved and seeded; 1 teaspoon each of Worcestershire sauce, mustard seed and celery seed; 2 teaspoons dry mustard; 1/4 teaspoon garlic powder; 1/2 teaspoon kosher salt, or to taste; 1/4 to 1/2 teaspoon medium-ground black pepper, or to taste; 1/2 teaspoon fresh dill weed, optional for looks and to cut the sweetness dIrectIons 1) Place sliced onions in a bowl. Cover with ice water to take some pungent flavor away and mellow the onions for a sweeter taste. Let rest for 30 minutes. 2) Drain and pack the onions into a clean, quart-sized Mason jar. 3) Whisk the remaining ingredients together until sugar completely dissolves. 4) Top onions with dressing. Seal and shake again to make sure sugar dissolves. 5) Refrigerate a minimum of 24 hours, or up to three or four days, if possible, before consuming, as the flavor only improves as they sit. Keep leftovers refrigerated and tightly covered for about four months. these are a lIttle less tradItIonal. the worcestershIre sauce Is a nIce addItIon. It adds umamI. It really rounds out the flavor and gIves It more of a satIsfyIng mouth feel. - Peggy seymour 44 SEPTEMBER 2016 servIng suggestIon For BeAns And onIons Use on soups, salads, sandwiches, hamburgers, hot dogs or barbecue, Seymour said. Serve on beans and greens, or chop and mix in potato or pasta salad or coleslaw.

Table of Contents for the Digital Edition of The Villages - September 2016