Pickle Dilly Green Beans Food
PICKLED GREEN BEANS
I use these in Bloody Marys, instead of celery sticks, and they are always a hit!
Provided by Kimber
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 39 calories, Carbohydrate 8.6 g, Fat 0.1 g, Fiber 3.9 g, Protein 2.2 g, Sodium 1169.9 mg, Sugar 1.6 g
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.
CRISP PICKLED GREEN BEANS
This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.
Provided by Jani Whitsett
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h10m
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 1.8 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 0.3 g
PICKLED GREEN BEANS
This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. -Marisa McClellan, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 4 pints.
Number Of Ingredients 7
Steps:
- Pack beans into 4 hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars., In a large saucepan, bring water, vinegar and salt to a boil., Carefully ladle hot liquid over beans, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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.
PICKLE DILLY GREEN BEANS
An adaptation of my memory of green beans served in a steak house in Omaha Nebraska. The owner's daughter would only tell us that the secret to this sweet sour dish was something that most people throw away. Pictured here with No-Nonsense Chuck Eye steak #238451
Provided by Bill Hilbrich
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Add oil and butter to a large frying pan, heat until melted.
- Add onion and saute until nearly transparent.
- Add green beans, stirring until heated.
- Add pickle juice and dill, stir to coat, and serve hot.
- Depending on the pickle juice used, a little sugar might be needed if the dish is too sour for your taste.
DILLY PICKLED BEANS
In preserving, as with most things, it's all about the right tool for the job. To the untrained eye, one Mason jar may look more or less like another, and while it's true they all get the job done, each has its strengths. There are two jars that have particular use: the Ball 12-oz. quilted jars and 24-oz. pint-and-a-half jars. Each of these is larger than their standard counterparts (half pint and pint, respectively), and each has a straight, cylindrical profile. This, then, makes them perfect for canning long, narrow things, like asparagus -- and green beans. They're an excellent project for the newbie preserver. It's as simple as packing the product into the jar, bringing a vinegar brine to a boil, and pouring same brine into the jar. They can be processed if you want them to be shelf-stable, but even if you just refrigerate them they'll keep for weeks. As if they'll last that long.
Provided by Sean Timberlake
Time 1h5m
Yield About 6 servings
Number Of Ingredients 8
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.
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
PICKLED GREEN BEANS
An easy, delicious green bean pickle. From the Mississippi Valley Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Low Protein
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Cook green beans to crisp-tender; drain.
- Boil vinegar, water, sugar and salt together for two minutes and pour over hot beans.
- Let stand for several hours before using or place in sterilized jars and seal.
Nutrition Facts : Calories 109.8, Fat 0.2, SaturatedFat 0.1, Sodium 35.9, Carbohydrate 26.3, Fiber 2.5, Sugar 22.9, Protein 1.7
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