I’ve never made dilly beans before. In fact, the only pickled thing I’ve made is refrigerator pickles, so this seemed like a step up because of the canning process to make them shelf stable. But they are really easy to make–I made a batch in about an hour and a half. Not bad. And they’re really tasty! Check out how I made them in the video below:
I love ranch dressing–and I love the powdered mix you can buy in those little packets in the grocery store, but they are expensive, and they always have hard-to-pronounce ingredients in them, including monosodium glutamate, or MSG. MSG has its issues (I have a friend who claims it gives her migraines) and so I try to avoid it whenever possible. Thus this copy cat recipe for making my own ranch dressing/dip mix. It’s perfect for mixing with some sour cream to dip snow peas in (if they even make it out of the garden, which most don’t). But I also toss this mix with potatoes and a little oil prior to roasting, and I also sprinkle it on popcorn. And what about ranch Chex mix? Yes, please. I’ll post the recipe…one of these days when I get a little more time to write it up. Until then, you’ll just have to pause the video to make sure you have all the ingredients!