Dill Beans Food

DILLY BEANS

Steps:

• In 2-quart saucepan, heat water to boiling. Add beans. Cover and cook about 3 minutes or until bright green but still crisp; drain.
• In medium bowl, toss beans, dill weed and onion.
• In 1-quart saucepan, mix vinegar, oil, sugar, garlic and red pepper flakes. Heat to boiling; reduce heat. Simmer uncovered 2 minutes, stirring occasionally. Pour over green beans; mix well.
• Cover and refrigerate 20 minutes or until serving.

DILL GREEN BEANS

Steps:

• Place beans in a steamer basket; place in a large saucepan over 1 inches of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
• Meanwhile, in a small bowl, combine the vinegar, soy sauce, dill and sesame seeds if desired. Transfer beans to a serving bowl. Add vinegar mixture and toss to coat. Serve immediately.

PICKLED GREEN BEANS

Steps:

• Cut green beans to fit inside pint canning jars.
• 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.
• 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.
• In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
• Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

REFRIGERATOR DILLY BEANS

Steps:

• You don't need any canning supplies for this project. You don't even need special jars. I reused a jar from store-bought sauerkraut for mine. Use whatever you have on hand, as long as it's glass and has a lid.
• Make your brine. This is the longest part of this process (and it only takes a few minutes!) so do this first. Add your water, vinegar, salt, sugar, and garlic (which you've minced) to a saucepan and bring it to a boil. Once it is boiling, turn it off and set it aside to cool down to room temperature.
• Trim the beans. You want them all to fit in your jar with about an inch at the top so the brine covers them completely. You can trim both ends, or just the stem end. I think the pointy blossom end of beans are pretty, so I leave them. It's up to you.
• Blanch the beans. Bring a saucepan of water to a full boil, then dump the beans in and boil them for thirty seconds. Drain them, and quickly add them to a bowl of iced water to shock them and stop the cooking process. You want your beans to be brightly colored and still crisp.
• Drain the beans and set them aside. Add your onions, dill, red pepper flakes, and peppercorns to your jars.
• Now add your beans to the jars. They look prettiest standing upright, but don't worry about being perfect. The easiest way is to lay the jar on its side, or hold it horizontally, and place the beans inside.
• Go ahead and pour your brine in once it has reached room temperature. Fill the jar to 1/2 inch below the top of the jar, and put the lid on. Place the jar of dilly beans in the fridge, and let them sit for at least two days before eating them.
• They'll keep for up to six months in the fridge, but I'll bet you foldable money that you won't have them around nearly that long!

PICKLED GREEN BEANS (DILLY BEANS)

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.

DILLED GREEN BEANS

Steps:

• Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well.
• In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir.
• In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well.
• Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.

MOM'S DILL BEANS (PICKLED)

Steps:

• These directions are for one jar.
• Adjust to suit the number of jars you will need for your beans.
• Sterilize canning jar (s) and lids (&rubber rings, if you are using old style jars).
• Trim ends off beans.
• Cook in boiling water just until tender (4-8 minutes).
• Drain and pour cold water over beans to chill.
• Drain thoroughly then arrange in (sterilized) jar.
• To each jar add salt, vinegar, sugar, dill, and garlic.
• Add COLD water to fill.
• Seal (screw on lids- with rings, if using old style jars).
• Store jars in a pan or container (brine may bubble over).
• Ready to eat in 7-10 days.
• If mold develops in jar or if beans turn mushy, discard.

CRISP PICKLED GREEN BEANS

Steps:

• Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
• In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
• Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

DILLY BEANS

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.

DILLY BEANS

Steps:

• Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
• Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.
• In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
• Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.

NO CANNING DILLY BEANS

Steps:

• Pack beans w/garlic, dill & cayene leaving 1/3" head space in pint container. Combine remaining ingredients and bring to boil. Pour over beans. Cover with seal and place upside down overnight.

DILLY BEANS

Steps:

• Trim ends off beans.
• Combine salt, vinegar and water in a large saucepan.
• Bring to a boil.
• Pack beans lengthwise into 4 hot pint jars, leaving 1/4 inch headspace.
• Add 1/4 teaspoon pepper, 1 clove garlic, and 1 head of dill to each jar.
• Ladle hot liquid over beans, leaving 1/4 inch headspace.
• Remove air bubbles and adjust two-piece caps.
• Process pints in boiling water canner for 10 minutes.