3 cups distilled white vinegar
( 5 percent acidity)
6 tablespoons kosher salt
6 large, mature dill heads,
or 6 tablespoons dill seeds
and 24 fresh dill sprigs
1½ teaspoons cayenne pepper
6 cloves garlic
4 pounds green beans
Have ready hot, sterilized jars and their lids. Insert a
rack into a canner pot. Fill the pot about two-thirds full
with water and bring to a boil over high heat.
Meanwhile, in a large nonreactive saucepan, combine
the vinegar and salt. Add 3 cups of water and bring to a
boil over medium-high heat, stirring to dissolve the salt.
WILLIAMS-SONOMA THE AR T OF PRESERVING
In each jar, place 1 dill head (or 1 tablespoon dill seeds
and 4 dill sprigs), ¼ teaspoon cayenne and 1 garlic
clove. Trim the beans so they are ½ inch shorter than
the height of the jars. Pack the beans as tightly as possible into the jars. It may help to hold the jar horizontally and use a chopstick to compact the beans as you
Ladle the hot brine into the jars, leaving ½ inch of
space at the top (known as headspace). Run a thin
nonmetallic spatula or a chopstick around the inside
edge of each jar to release any air bubbles trapped
inside, and then adjust the headspace if necessary.
Wipe the rims clean and seal tightly with the lids.
Immediately arrange the jars in the canner pot, using a
jar lifter to lower them into the rack. Do not let the jars
cool before exposing them to boiling water or they may
crack. Make sure the jars are covered by at least 2
inches of water. Cover the pot and process the jars for
10 minutes (begin timing after the water has returned to
a rapid boil).
Remove the jars from the boiling water and place them
on a kitchen towel or rack, spacing them well apart to
allow air to circulate. Let the jars stand undisturbed for
24 hours. To test the seals, gently press on the top of
each lid. It should be taut and slightly indented. If the
lid bounces back and makes a clicking noise when you
press it, the seal is not good. To test it further, unscrew
the band and lift the lid with your fingertips. If you can
pick up the entire jar by holding the edges of the lid,
the seal is good. If the lid slips easily from the jar rim,
the seal is insufficient.
Set the jars aside for two weeks for the flavors to
develop. The sealed jars can be stored in a cool, dark
place for up to one year. If a seal has failed, store the
jar in the refrigerator for up to one week.
Makes six 1-pint jars.
Nancy Robison lives in
Newport Beach, California,
with her husband, Robert.
With four sons and nine
grandchildren, she says
shopping at Costco is must.
1 cup Kirkland Signature™ dried cranberries
½ cup chopped onions
1½ cups dry bread cubes (or seasoned stuffing)
2 teaspoons melted butter
2 tablespoons sliced almonds
1 tablespoon chopped garlic or garlic flakes
½ teaspoon red pepper flakes
2 Kirkland Signature pork chops
( 1¼ inches thick)
3 tablespoons Kirkland Signature extra
virgin olive oil
Salt and pepper
1 8-ounce can apple juice
In a large bowl, mix cranberries, onions, bread
cubes, butter, almonds, garlic, red pepper flakes
and egg. Transfer the mixture into a 9-by-13-inch
Butterfly the chops and place them on top of the
mixture in the baking dish. Sprinkle with olive oil
and salt and pepper, and pour apple juice over
all. Cover with foil.
Bake for 45 minutes at 325°F. Uncover and bake
15 more minutes or until the internal temperature
of the chops reaches 165°F.
Makes 4 servings.
Have a great recipe using Costco products?
Send it to us, and we’ll choose the best to
feature in The Connection. Submissions
should be sent via e-mail to smarttips@
costco.com; put “Great recipes” in the
subject line. Submissions cannot be
acknowledged or returned.
AUGUST 2010 ;e Costco Connection 51
The Costco Connection
You’ll find a wide variety of fruits and vegetables
to preserve in your local Costco warehouse,
including local varieties that are available during
the summer months. Also, Williams-Sonoma The
Art of Preserving and other books on preserving
are available in most Costco locations.