Shh. My local chain grocery store has a secret section where they put perfectly fine slightly damaged food, repackaged and reduced for quick sale. I try to snap up as much produce that J will allow. Normally it’s about two bags, three if I REALLY play up how productive I’m going to feel making things with the produce (it always helps when I name products that I want to make- a “visualization” of sorts). Now, three bags of hot peppers or 4 bags of apples are a little more than I can process in one night. I’ve learned my lesson… sort of. Needless to say when I saw green beans for $.50 per large bag, I had to snatch two bags up. I mean, ONE DOLLAR. It just so happened that on the same night that I needed to process them, I received a new book in the mail. This book, The Art of Fermentation by Sandor Katz, described “Dilly Beans” and my mind raced to all the summer cookouts that have had pickled beans, I just never knew to call them by such a cute name. I knew then what I had to do… DILLY BEANS…
These pickled beans are named as thus because of the dill that you put in them. WARNING: do not plan on making these on a rainy afternoon when you just want to stay home and you coincidently happen to be out of dill. You will have to put on a raincoat and whine about it for a while as you take a trip back to the said grocery store in order to purchase some dill- lookin’ like a wet, cranky fool. Whatever. These beans are gonna be worth it!
Paper Poppies 