Southern Belle Magazine Digital #02 August 2013 | Page 15

DILLY BEANS
INGREDIENTS: Makes 2 pints 2-3 cups fresh green beans, washed and trimmed to fit jars 1 cup white vinegar 1 cup water 2 whole cloves garlic, peeled 1 ½ teaspoons kosher salt ½ white onion, thinly sliced 2 springs fresh dill ½ teaspoon whole black peppercorns ½ teaspoon red pepper flakes (optional) DIRECTIONS: Add vinegar, water, and kosher salt to a pot and bring the brine to a boil. Remove from heat and allow to cool. Meanwhile, blanche the beans for 1 minute in salted boiling water; drain, and immediately place in a bowl of ice water to preserve color. Divide garlic, onion slices, dill sprigs, peppercorns, red pepper flakes, and finally the cooled and drained beans evenly among two clean pint jars. Pour the cooled brine over the beans, covering them completely and leaving ½ inch headspace, then seal with a lid and band. Place in the refrigerator and allow to sit for 2-3 days before eating. Dilly beans are a wonderful picnic item and are a great friend of sandwich plates. Caitlin Causey’s Recipe for Southern Belle Magazine

SOUTHERN GIARDINIERA
INGREDIENTS: Makes 2 quarts
8 cups mixed fresh summer vegetables: small tender okra pods, carrot and celery sticks, yellow wax beans, sliced red bell pepper, sliced cucumber, small cauliflower florets, sliced crookneck squash 1 extra large Vidalia onion, thinly sliced 2 cloves garlic, peeled and slivered 2 jalapenos, thinly sliced (optional) 6 cups white vinegar 2 cups white sugar 2 teaspoons mustard seeds 2 teaspoons celery seeds 2 teaspoons whole black peppercorns 1 teaspoon kosher salt

DIRECTIONS:

Add vinegar, sugar, and kosher salt to a pot and bring the brine to a boil, cooking until the sugar is dissolved. Remove from heat and allow to cool. Blanche the summer vegetables in salted boiling water for about 2 minutes; drain, and immediately place in a bowl of ice water to preserve color. Divide the mustard seeds, celery seeds, and peppercorns evenly among two clean quart jars. Then, tightly pack your summer veggies in layers with the Vidalia onion slices, garlic, and jalapenos. Finally, pour the cooled brine over them, covering them completely and leaving ½ inch headspace. Seal the jars with a lid and band, place in the refrigerator, and allow to sit for 2-3 days before eating. Use the pickled veggies as a colorful hamburger and hotdog topping, or chop up and add to tuna salad. They’re also delightful in a small dish as part of a barbecue spread or cheese platter. 15 Caitlin Causey’s Recipe for Southern Belle Magazine