We made dilly beans this weekend. Vinegar, salt, dill, garlic, cayenne pepper and green beans steeped over the winter, and served on a bleak day in March are a vivid reminder that winter will end, and spring will come, and green beans will grow in the sunshine of the garden.
We made them with the pole beans grown from the seed given to me by my colleague Michael. I've never used pole beans for Dillys before, but I can't see why they won't be equally fabulous.
Our dill suffered a chicken related tragedy early in the season, and the replanted dill isn't ready, so I purchased dill at Goranson Farm. The fragrance was amazing, filling the car, then the kitchen. How long before March?