No, Max, few people have eaten Dilly Beans, and neither had I until I met you. You had them at a cocktail party and we all thought they were so smart and sophistated. You must have been laughing up a storm in the kitchen. “Those dopes don’t know that they are eating pickled Green Beans!!”
If you still have any red peppers in the garden after the drought, you must try this. It came from an Italian woman who swore it was authentic Italian cuisine. I don’t know, but it sounds possible.
You, no doubt, have priced those imported Roasted Red Peppers? And knowing you, you said, I think I’ll pass on that at that price. Then try these. Except for the olive oil, this is really cheap stuff.
Italian Roasted Red Peppers in Olive Oil:
8 large red bell peppers
Olive Oil
3 cloves garlic
2 small hot red peppers
Coat the peppers with oil Cook under broiler or on outside grill, turning with tongs until they blister. Cool.
Peel the loose skins off and remove the seeds. Place in hot, sterilized half pint jars with garlic and hot peppers. Fill jar with oil. Seal. Serve with meats or on sandwich with roasted sausage.
Can also be prepared with green peppers.
You can do the same thing with pimientos that you grow in the garden. Fix them exactly the same way. You don’t need all that much olive oil as you pack the peppers really tight.
I freeze pimientos. I blister them like in the recipe above. Remove the skins and seeds and then just put them in small freezer bags–a couple of peppers per bag which is equal to a small can of pimientos.
Remember when freezing any peppers to double bag them. Small bags of individual servings and then a larger zip lock bag to hold all the smaller ones. You don’t want pepper smell in your ice cream.
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