Dill Beans Food

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.

DILL AND GARLIC PICKLED GREEN BEANS

Steps:

• Wash beans with cold water. Trim ends and cut beans to about 4-inch lengths.
• Place 1/2 tablespoon each dill seed and minced onion, 1/2 teaspoon celery seed and 1/4 teaspoon each minced garlic and crushed red pepper in each of 4 hot sterilized pint canning jars. Pack green beans vertically into jars. (Lay jar on side for easy filling.)
• Mix remaining ingredients in medium saucepan; bring to boil, stirring to dissolve salt and sugar. Ladle over green beans, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands.
• Process in boiling water canner 10 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours. Check for seal.

DILL BEANS

Steps:

• In a 3-quart saucepan combine vinegar, 2 1/2 cups water, and 3 Tbsp. kosher salt. Bring to boiling. Boil, uncovered, one minute. Cover; keep hot on low. Pack a hot, clean pint canning jar with beans and a dill head, leaving 1/2-inch headspace. Pour hot brine over beans, maintaining 1/2-inch headspace. Add lid and screw band. Repeat for a total of six jars. Place jars in a water-bath canner. Process 5 minutes, beginning timing when water returns to a boil. Let cool on wire racks at least 4 hours. Makes 6 pints.

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.

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.

DILLY BEANS

Steps:

• Trim the beans to fit in the jars - you want them to stand up on end. Trim them so you are leaving 1" headspace between the tops of the beans and the top of the jar.
• Sterilize 5 wide mouth pint jars by boiling them in water for 10 minutes.
• In a large saucepan, combine the vinegar, water, and salt, and bring to a boil. Stir well to make sure all the salt is dissolved. Cover and keep at a low simmer while you pack the jars.
• After sterilizing the jars, distribute the spices evenly among them. Place 1 sprig of dill, 1 clove of garlic,1/2 teaspoon of crushed red pepper flakes, 1/4 teaspoon dill seed, and 3 black peppercorns in each jar.
• Pack the jars with the trimmed beans, making sure to leave 1" headspace.
• Bring the vinegar/water mixture back to a boil, and ladle it into the packed jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any brine which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.

GREEN BEANS WITH DILL

Steps:

• Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.
• Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.
• Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.

23 BEST WAYS TO COOK WITH DILL

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a dill recipe in 30 minutes or less!

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!

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.

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.

DILLY PICKLED BEANS

Steps:

• Wash the green beans and trim their ends so that they are uniform. If needed, cut them further so that they will fit easily inside of the jars you are using to can them.
• Divide the beans into sterilized canning jars, along with the garlic, pepper flakes and dill seed. In a small saucepan, bring the vinegars, water and pickling salt to a boil, until the salt dissolves.
• Pour the pickling mixture over the green beans and cap the jars.
• Process the jars in a boiling water bath for 10 minutes. Alternatively, allow to cool and refrigerate.
• Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

PICKLED GREEN BEANS RECIPE

Steps:

• Wash your Mason jars or canning jars with hot soapy water or in the dishwasher. You can use either quart or pint glass jars.

PICKLED DILLY BEANS

Steps:

• Wash your beans and trims the ends off. Leave whole or cut in half or 2 inch long sections.
• Combine vinegar and water for your brine and bring it to a boil.
• In each pint jar place 1 head of dill or a bunch of dill weed, 2 cloves of garlic and 1 tsp. of pickling spice.
• Fill the jars with beans and pour the brine mix over them leaving 1/2 inch of headroom. Release any air bubbles and wipe the jar rims clean, place the lids on finger tight. Then process in a water bath canner for 10 minutes.
• When the beans have finished processing remove the jars from your canner and set on a towel. Leave them for 24 hours to let the seal harden. Refrigerate or reprocess any jars that haven't sealed.

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.

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.

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.

GREEN BEANS WITH FRESH DILL

Steps:

• Place fresh green beans in a saucepan with vegetable broth and dill.
• Cover; bring to a boil.
• Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
• Drain.
• Stir in butter, adding salt & freshly ground black pepper to taste.
• Serve and enjoy!