How to make pickles and clean your sink

Forget pickled cucumbers. A couple of years ago I discovered dilly beans (pickled green beans) and this year have found something even better. A month or so ago I saw some asparagus at the grocery store. It was pencil-thin and reminded me of....green beans. I bought three bunches, brought them home, and followed my dilly bean recipe. They are absolutely divine.

My recipe is from a rather old book called "In a Pickle or a Jam" by Vicki Willder. It was published in 1971, and every once in a while you can find a copy of it used on Amazon. The recipes in it are simple and good, and most importantly the pickle and chutneys are not overpoweringly salty. If there's one thing I can't stand, it's overly salty pickles. You need a certain amount in there to stabilize the vinegar, but no need to go as crazy as many recipes do.

So, you're out at the farmers market (it's a great time of year) and there are some fabulous green beans. It's getting a little late in the year for asparagus, but you might find that too. You could make dilly treats! It is almost ridiculously easy. This recipe is for three bunches of asparagus, or around two pounds of green beans. The more the merrier, as the recipe is infinitely and easily scaleable. Just remember: Put anything you want in the jars, and then cover with a 1:1 vinegar/water mix with a little salt thrown in.



For hardware you will need:
- Glass jars, enough to hold your vegetables. If you are going to eat the dillys within the next month, you can even re-use an old pickle or mayonnaise jar as long as it has a tight fitting lid. I prefer to use standard canning jars because they can be processed and then stored for up to a year. (more on that later) For this recipe, I usually fill three quart jars.
- a large soup pot, big enough to hold your jars standing up and have them covered with 1" of water
- a saucepan big enough to hold 8 cups of liquid
- tongs to remove jars from boiling water

For the dillys you will need:
- three bunches thin asparagus, or two pounds green beans
- 12 cloves garlic, peeled and lightly smushed
- 9 sprigs fresh dill
- 3 t spicy chili sauce (I use this kind)
- 4 cups white vinegar
- 4 cups water
- 2 T kosher salt (4t if using table salt, like Morton's)

To make:
- First, place the jars you will be using into your large pot and cover with water so that there is 1" above the tops of the jars. If using old pickle jars, toss in the metal lids from those. If using two-piece screw top lids, throw in the ring bands. Bring to a boil and simmer for at least 10 minutes before you use the jars. This sterilizes them.
- In smaller saucepan, combine vinegar, water, and salt. Bring to a boil and reduce heat to keep warm until needed.
- trim your vegetables so that they fit neatly in the jar. I like to have them in long spears to munch on, but you can also slice into small pieces.
- Pull out sterilized jars one by one. Into each put: 4 cloves garlic, 3 sprigs dill, 1 t chili sauce. Now cram the jar full of vegetables. Don't be shy, shove them in there. Just make sure that they don't stick out of the top.
- Pour hot vinegar mixture into filled jar, until it comes up to the threads of the top. Don't fill right up to the brim.
- Remove lid (or screw-band and lid) from boiling water and tighten gently. Don't go crazy with it.
- Repeat with other jars.
- **If re-using old jars: when cooler, tighten as much as possible and place in darkened cabinet.
- **If using canning jars, put back into boiling water and simmer for 7 minutes. Remove and let cool. Listen for the lid to pop and tell you it's made a seal. When cool place in darkened cabinet.

- Wait two weeks. Whenever you think of it, give the jars a gentle swirl to get the chili moving around. Your vegetables may change color slightly, appearing cooked or yellowy. This is fine.

- At least 24 hours before eating, place jar in refrigerator. They taste the best when cold. Open, and enjoy with cheese, humus, wine, or on salads. Yum! (In this picture you'll notice that I've already given one jar away. They don't last long!)


How To Clean Your Sink:
Have left over vinegar water from the pickles? Sometimes you really don't need all of it to fill the jars, especially if you are really cramming them full. You will need:
- warm unused vinegar mix
- 1/2 c baking soda
- a plug for your sink's drain

First, pour the baking soda into your drain. Try to shake it way down in there. Now, get the plug ready. Pour the vinegar into the drain and quick! Plug the hole. Don't burn yourself. The vinegar and baking soda will go all middle-school-volcano-project on your drain, and the plug forces all of the action downward. This scours, disinfects, and freshens your pipes all at the same time! Safe for septic tanks and lots of fun too.

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Eggs laid in the coop Friday: 2
Eggs found in the woods Friday: 0
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Eggs laid in the coop Thursday: 1
Eggs found in the woods Thursday: 0
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Eggs laid in the coop Wednesday: 1
Eggs found in the woods Wednesday: 0