Dilly Bean and Cucumber Garden SaladPosted: July 24, 2014
The idea of pickled foods increasingly appeals to me, but the sourness is so strong that I can only snack on a couple bites before it’s too strong for my palate. I made my first batch of Dilly Beans a couple weeks ago (I used the version in Canning for a New Generation), and finally brought up a jar to “test” the recipe.
As a pure snacking food, I like the beans better than pickles (even baby dills) because of the miniature size. The strength of flavor is still an issue, so I thought of a different way to prep them, especially since I haven’t been very hungry in the middle of the day this week.
Enter the Dilly Bean salad. It’s so simple I’m not going to give a recipe. I pulled some buttercrunch lettuce I’d cut and washed out of the fridge, sliced up a cucumber, and diced up some dilly beans out of the jar. The beans are strong enough that the only dressing the salad needs is some olive oil.
Do you like pickled foods? What are some of your favorite uses?