The green beans look beautiful this year. So do the purple beans. And the yellow ones. I can’t seem to leave the market without several pounds. But that’s okay.
I love dilly beans and that is the best way to put beans in jars, as far as I’m concerned.
To enjoy this treat all year ’round, I freeze beans at the height of the season. It takes just a few minutes each week to put a some portioned packages into the freezer. After a handful of work days like that, you’ll be set for all those cold months ahead.
5# green beans or haricot verts, trimmed
Get a big pot of water boiling.
Salt it well – a good handful – then add the beans.
When the water comes back to a boil, the beans are done.
Lift the beans from the pot and immediately submerge them in a big bowl of ice water.
When the beans are fully chilled, drain the water away and place the beans on a large cotton kitchen towel placed over a rack. You want to dry the beans as much as possible.
Use your scale and portion out eight ounce packages. Place in ziplock bags, squeezing out all the air, or vacuum seal, if you are lucky enough to have one of those. (Hello, Santa? Are you listening?)
Label with contents and date. Really – you’ll forget.
Freeze for up to a year.