PICKLED GREEN BEANS (DILLY BEANS)
This recipe was originally my Great Grandmother's I just recently found it in my Mother's stuff after she passed away a few months ago.
Provided by Matthew Molus
Categories Lunch/Snacks
Time 25m
Yield 10 Jars, 40 serving(s)
Number Of Ingredients 8
Steps:
- Clean and Cut beans to fit in tall Mason Jars. (one pint).
- Place ingredients 2-5 into each jar.
- Add beans to jar(s) until full.
- Bring to boil ingredients 6-8.
- Pour boiling liquid over beans.
- Tighten lids.
- Process in boiling water for 5 minutes. *Correction: Processing time should be 10-15 min, not 5.*.
- I use what ever amount of beans I have on hand and make the liquid accordingly.
DILLY BEANS CANNING RECIPE
Provided by Kendra Lynne
Number Of Ingredients 7
Steps:
- Wash beans, and trim ends off. I measured my beans to within 1/4″ from the rim of my pint jars and snipped them to size.
- Combine salt, vinegar and water in a large saucepot.
- Bring to boil.
- Pack beans lengthwise into hot jars, leaving 1/4 inch headspace.
- Add 1/4 tsp cayenne pepper, 1 clove garlic and 1 head dill to each pint jar.
- Add 1/2 tsp cayenne pepper, 2 cloves garlic and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4 inch headspace.
- Remove air bubbles.
- Adjust two-piece caps.
- Process pints and quarts 10 minutes in a boiling water canner.
DILLY BEANS
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody Mary garnish. Here's the recipe.
Provided by Kevin West
Categories Side Low Fat Backyard BBQ Green Bean Summer Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 quarts
Number Of Ingredients 7
Steps:
- Stir salt and 1 gallon warm water in a large bowl until salt is dissolved. Let brine cool to room temperature.
- Layer beans with remaining ingredients in a large ceramic, glass, or stainless-steel mixing bowl. Add brine to cover. Pour remaining brine into a resealable plastic bag; seal and place on beans to submerge. Cover bowl with a clean kitchen towel. Let stand at room temperature until bubbles form around edge of bowl, 4-5 days.
- Spoon off any foam from surface of brine. Continue to let stand at room temperature, discarding foam as necessary, until beans are pickled, about 2 weeks.
- Using a slotted spoon, divide beans, herbs, and spices among 3 clean 1-quart jars. Set a strainer with 2 layers of cheesecloth over a large pitcher; pour brine through strainer. Pour over beans in jars, leaving 1/2" space on top. Cover; chill up to 2 months.
CANNING DILLED GREEN BEANS
Make and share this Canning Dilled Green Beans recipe from Food.com.
Provided by luvinlife94
Categories Vegetable
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Wash beans, push together as close as you can in a pint jar. Try to push as many beans as you can into one pint jar.
- In a Pint Jar Add: crushed red pepper, mustard seed, dill seed, and garlic.
- Combine vinegar, salt, and water and put on stove.
- Heat to a boil. Process 5 minutes after boiling starts.
- Tip: I put the lid on the stove to on warm so when I put the mixture in it will close tightly and won't come undone.
- Fill jars and seal.
- Tip: Do not spill the mixture on you- it is hot and will burn you.
- Wait 3 months before opening.
- This makes 10 pints.
SPICY DILLY BEANS
These are great beans to use in Bloody Mary's, or on an appetizer tray, or in your brown bag. I recommend starting with the 1/4 tsp. cayenne unless you know you really like the extra heat. Prep time does not include preparing the jars for canning.
Provided by Miss Annie
Categories Lunch/Snacks
Time 1h
Yield 6 Pints
Number Of Ingredients 8
Steps:
- Prepare jars for canning.
- Bring vinegar, salt and water to a boil.
- In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill.
- Pack jars with fresh green beans, packed lengthwise.
- Do not snap beans.
- Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.
PICKLED GREEN BEANS " DILLY BEANS"
Love these as a condiment - in a bloody mary - I even used the brine to pickle some garlic which got rave reviews! This was my first year for canning and was scared to death but was simple and easy and every jar sealed perfect! This recipe is from another site want to put it on here my favorite site! so I can keep them all together! Thanks to Kimber the author of this recipe for posting
Provided by Cathy Pete
Categories < 30 Mins
Time 30m
Yield 8 jars, 8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Cut green beans to fit inside pint canning jars.
- 2. Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
- 3. Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
- 4. In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
- 5. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.
TANGY PICKLED GREEN BEANS
About 20 years ago I knew a very sweet elderly lady who used to make these for us. They were always so spectacular you could never eat just one bean. She wrote the recipe for me on a little note card one day. After finding it about 6 months ago I decided to try to make these again. They taste just as wonderful as they did back then. Everyone I've passed jars of these to have gone nuts over them. I hope you enjoy them as much as we have.
Provided by Seashorewalker
Categories < 60 Mins
Time 1h
Yield 10 Jars, 40 serving(s)
Number Of Ingredients 7
Steps:
- In each canning jar put the dill, garlic and red pepper flakes.
- Heat to a boil the water, vinegar and salt. Then set aside.
- Wash beans then cook for 15 minutes.
- Drain the beans then cut the ends off each bean. Cut each bean into pieces as desired that will fit into the canning jars.
- Note: The beans will be very soft at this stage but will later change to a perfect texture with a slight crisp.
- Fill each jar with the bean pieces.
- Fill each jar with the the liquid mixture.
- Seal each jar and boil entire sealed jar for 15 minutes.
- ADDITIONAL TIPS:.
- We let these sit in storage for 6 weeks before eating them. I'm not sure that is necessary to let them sit that long.
- When purchasing the green beans make sure they are fresh not frozen. I always purchase a little more than I need in case I run short at the very end.
- I usually end up making more of the liquid mixture as needed until all jars are full.
- The dill, garlic and pepper amounts listed are to fill PINT size pickling jars.
- Cooking the beans for 15 minutes does soften them initially but the canning process firms them up and they end up being perfect with just the right consistancy. Just trust me on this. I thought the first batch I made would end up being trash and have been surprised every since.
- I've been making these beans for years now. I've had cans sit on the shelf for over a year we've recently enjoyed and finished off. That part must be the boiling and sealing process that allows them to remain good for months like that.
- Recently I've started double and trippling the garlic pieces inside. The garlic ends up pickling too and is super good to eat right out of the jar.
Nutrition Facts : Calories 19.3, Fat 0.1, Sodium 1419.3, Carbohydrate 3.5, Fiber 1.6, Sugar 0.7, Protein 0.8
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