Fried Dilly Beans

Fried Green Dilly Beans

1 Egg

1 cup milk

1 tsp. hot sauce

1 cup flour

1 tsp. black pepper

1 cup Italian style bread crumbs

¾ tsp. garlic salt

½ tsp. Cayenne pepper

1 quart dilly beans

Place the flour and pepper in one bowl and stir to combine.  In a second bowl mix the egg, milk and hot sauce together.  In a third bowl combine the bread crumbs, garlic salt and Cayenne pepper.

Drain dilly beans in strainer. Shake excess brine from the beans and roll in flour.  Dip beans in milk mixture and then roll in bread crumbs. 

Heat oil to 350º.  Deep fry 1½-3 minutes until golden brown.  Serve with horsey-sauce.  Combine ½ cup mayonnaise with 1 tsp. horseradish and 1 tsp. chili sauce.

© Crackerberries 2016

Pickled Dilly Beans

Silly Dilly Beans

Burst my bubble

I’m in trouble

My garden’s growing

My lawn needs mowing

My writing I reckon

Will have to come second

Vegetables need gathering

Inadequate for lathering

The harvest is calling

And I’m here just stalling

So with you let me share

Try them out if you dare

My Mimi’s recipe for dilly beans

They are not hard to make by any means

Pickled Dilly Beans

4 lbs whole green/string beans

¼ tsp hot red pepper flakes (per pint)

½ tsp whole mustard seed (per pint)

½ tsp dill seed (per pint) I use fresh dill

1 clove garlic per pint

1 Chile pepper per pint (my addition to the recipe)

5 cups white vinegar

5 cups water

½ cup pickling/canning salt

Wash and trim beans.  Pack lengthwise into hot, clean pint jars.  Add pepper, mustard, dill and garlic to each jar in the amount indicated.  Combine water, salt and vinegar and bring to a boil.  Pour boiling liquid over beans, leaving ½ inch head space.  Adjust the lids and process in boiling water bath for 10 minutes.  Remove the jars from canner, cool, wipe, label and store in cool dry place.

© Crackerberries 2012