Pickled Sea Beans Food

PICKLED GREEN BEANS

Pickled Green Beans image

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

Ingredients

2 pounds fresh green beans, rinsed and trimmed
4 cloves garlic, peeled
8 sprigs fresh dill weed
4 teaspoons salt
2 ½ cups white vinegar
2 ½ cups water

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)

Pickled Green Beans (Dilly Beans) image

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

Ingredients

4 lbs green beans
1/2 teaspoon crushed red pepper flakes, per jar
1/2 teaspoon mustard seeds, per jar
1/2 teaspoon dill seed, per jar
1 whole garlic clove, per jar
5 cups vinegar
5 cups water
1/2 cup salt

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.

PICKLED SEA BEANS

Pickled Sea Beans image

Provided by Melissa Clark

Categories weekday, salads and dressings, side dish

Time 20m

Yield 1 pint

Number Of Ingredients 5

Ingredients

3/4 cup cider vinegar
3/4 cup dry apple cider
1 teaspoon prepared white horseradish
1/2 teaspoon black peppercorns
6 ounces sea beans (about 2 cups), trimmed

Steps:

In a small saucepan, bring the vinegar, cider, horseradish and peppercorns to a simmer. Add the sea beans, and turn off the heat. Let the beans cool in the liquid. Transfer the beans and liquid to a jar. Cover them, and refrigerate for at least 4 hours before serving.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 13 grams

PICKLED GREEN BEANS

Pickled green beans image

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

Ingredients

1kg green beans
140g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar , plus 3.5 tbsp
100g white sugar
1 finely chopped red onion

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

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