Easy Autumn Canning by Rebecca Gallop
Rebecca Gallop of A Daily Something and photographer Kate Headley got together to create some early autumn alchemy, and preserved their famer’s market haul the old-fashioned way – pickling! Rebecca showed off some of the tricks she picked-up while hosting a Kinfolk workshop about canning back in September, and Kate took the photos. We’re so glad that we can share this fantastic fall tradition + recipe with you!
Dilly Beans – Adapted from Tart & Sweet
The past two weekends, I’ve practically bought out my local farmers market of their green beans and radishes, two produce items I never loved un-pickled, but can’t seem to even allow them to finish pickling before I’ve eaten them all!
I’m relatively new to canning, but I’ve fallen in love with this bygone (but thankfully not completely lost) kitchen activity! Admittedly, it is a time consuming venture…but it’s also incredibly rewarding, and a great way to spend a few hours with your friends.
Plus, with the impending winter, it’s a fantastic way to preserve the last of summer’s harvest for those chilly months when your garden is bare.
2 pounds green beans
2 cups white vinegar
1½ tablespoons sherry vinegar
1 cup water
1½ tablespoons kosher salt
2 dill sprigs
2 cloves garlic
1 teaspoon yellow mustard seed
¼ teaspoon black peppercorns
1. Gather supplies: water bath canner, rack, pot for lids, pot for brine, Weck Glass Jars, lids, jar lift, tongs/magnetic lid lift, wooden spoon, cutting board, pairing knife, measuring cups and spoons, all ingredients.
2. Put water on to boil, in both the water bath canner and a smaller pot, for the lids.
3. Once water is boiling, place rack and jars into canner to sterilize. Put lids and rubber rings in the smaller pot for sterilization.
4. Prepare green beans by washing thoroughly, snapping off stem end, and trimming so they fit into jars, allowing for about 1 inch headspace.
7. Place all other ingredients in jars: dill sprigs, garlic, yellow mustard seed, black peppercorns. Then pack beans into jars, leaving about 1 inch headspace.
8. Pour brine in jars, carefully covering the beans with the brine. Then remove air bubbles by gently tapping jar on counter and wipe the rims with a clean dish towel.
11. Remove jars from water with jar lift and gently place on a towel on counter and allow to cool. Check to make sure jars sealed properly…if sealed, they can be stored in pantry for 1 year; if unsealed, refrigerate and eat within a week.
12. Enjoy your pickled green beans…best flavor comes out after two weeks!
SHOP THE LOOK
Photos: Kate Headley