SPICY PICKLED GREEN BEANS
These pickled green beans with garlic and cayenne pepper are crunchy and spicy, and let you can green beans without a pressure canner.
Provided by Laurie Neverman
Categories Snack
Time 30m
Number Of Ingredients 8
Steps:
- Prepare your canner, jars, lids, funnel, tongs, chopstick or thin plastic spatula (for removing air bubbles) and gather your ingredients.
- Trim ends off green beans so they fit neatly into a jar.
- Make your pickling brine by combining salt, vinegar and water in a large stockpot. Bring to a boil.
- Add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill to each pint jar. I like to put the garlic and cayenne in the bottom and stuff the dill in at the top.
- Pack beans lengthwise into hot jars, leaving 1/4 inch headspace. Ladle hot brine over beans, leaving 1/4 inch headspace. Remove air bubbles with a wooden chopstick or thin plastic spatula.
- Wipe rims clean with damp cloth. Screw on two piece lids. Process pints and quarts 10 minutes in a boiling water bath canner. When processing time is finished, remove jars from canner and place onto a towel on the counter top to cool completely.
- Remove rings, wipe up any spills. Label with date and contents and store in a cool, dry location out of direct sunlight.
Nutrition Facts : ServingSize 1/2 cup, Calories 26 calories, Sugar 1.9 g, Sodium 1774.6 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 1.6 g, Protein 1.1 g, Cholesterol 0 mg
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
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
HOT PICKLED GREEN BEANS:
I enjoyed these when I was in New Orleans Garnishing a Bloody Mary and had to come home and duplicate them. They can also be enjoyed as a side. Having a nice kick to them. Nice for gift giving.
Provided by Rita1652
Categories Vegetable
Time 45m
Yield 1 1/2 pounds, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, over high heat, bring the first 9 ingredients to a boil, then turn off the heat, stirring until dissolved. Add the chilies and garlic. Remove from heat.
- Wash and trim the green beans. Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
- Pack beans in sterilized jars then cover with the vinegar mixture.
- Place lids and caps on cleaned rimmed jars.
- Process in a hot water bath for 5 minutes, remove and cool in a draft free spot for 24 hours.
- You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.
- I canned 2 jars and the 3rd was what I had left over for munching which was refrigerated.
Nutrition Facts : Calories 14.7, Fat 0.1, Sodium 196.6, Carbohydrate 2.5, Fiber 0.8, Sugar 1, Protein 0.6
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.
SWEET AND HOT QUICK PICKLED GREEN BEANS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time P1DT15m
Yield 3 pints
Number Of Ingredients 7
Steps:
- Place the beans in a heatproof container.
- In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.
- Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.
PICKLED GREEN BEANS
Use up a glut of green beans by preserving them in a spiced pickling vinegar - serve with a slice of terrine, pâté or in a salad
Provided by Jane Hornby
Categories Side dish
Time 30m
Yield 4 x 450ml jars
Number Of Ingredients 12
Steps:
- Trim the stems from the green beans. In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the beans. Cover and leave to soak overnight, then rinse and drain.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar, the sugar and the red onion, let the sugar dissolve, and bring to a simmer.
- Pack the beans into sterilised jars (see tip below), then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 33 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium
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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