Morgan’s Dilly Beans and Bread & Butter Pickles

My friend Morgan made these pickles from veggies grown in her own garden.  I usually am not a fan of bread & butter pickles, but these were crisp and tangy with just a little sweetness unlike the store-bought type.  The dilly beans were also crisp and flavorful.

There is something about homemade pickles with baked beans…  I knew I was going to have to make a batch of our favorite beans to go with these pickles!

Recipe for Baked Beans

2 c. dried white beans, rinsed and soaked overnight

4 c. water

2 c. apple cider or hard cider

1 onion, minced

1/2 c. molasses

1/2 c. maple syrup

1/2 tsp. dry mustard

1/8 tsp. cloves

1/2 tsp. ginger

Drain and rinse the beans.  Combine beans and 4 c. water in Crock Pot and cook on high for 2 hours.  Reduce heat to low and add all other ingredients and cook another 6 hours or until the beans have reached the consistency you prefer.  These beans are even better as leftovers as the flavors mellow and the sauce thickens.

About Kellie

For the love of food and cooking, and the adventures both inspire...
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