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
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
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.
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 SKINNY BEANS
Skinny, purple filet beans are fun to grow and make an unusual pickle.
Provided by Renee Pottle
Categories Condiments
Time 30m
Yield 6 pints
Number Of Ingredients 8
Steps:
- Wash and trim fresh beans.
- Pack beans into clean, wide-mouth pint jars. This is easier to do if you tip the jar onto its side.
- Add 2 bay leaves and 1 tsp whole peppercorns to each jar.
- In a large pot, bring water, vinegar, lemon juice, salt, and sugar to a boil, stirring until sugar and salt dissolve.
- Pour liquid over beans in jars, leaving ½ inch headspace.
- Remove bubbles from jar using a chop stick or other non-metal device.
- Cap, using the two-piece canning lids and process in a boiling water bath canner for 10 minutes.
PICKLED GREEN BEANS
This lightly spicy pickle recipe can be made with green or wax beans and is ready to eat in just 24 hours.
Provided by Leda Meredith
Categories Condiment
Time P1DT10m
Yield 48
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Wash the green beans. Snap or cut off the stem ends and tips. Trim all of the beans so that they will fit into pint jars with at least 1/2-inch head room between the top of the vegetables and the rims of the jars.
- Divide the dill, garlic, bay leaves, mustard seeds, cumin seeds and pepper flakes (if using) between two glass pint jars. It is not necessary to sterilize the jars for this recipe, but they should be scrupulously clean.
- Place one of the jars on its side and start laying in the green beans. It's easier to get them to stay lined up straight if you slide them in sideways rather than loading an upright jar from above. Pack the green beans in so tightly that it is impossible to squeeze in even one more bean. If they are loosely packed they will float up out of the brine, and you want them to stay fully immersed in the brine during the pickling process.
- Bring the water, vinegar, honey, and salt to boil in a small pot, stirring to dissolve the honey and salt. Skim off any foam and discard.
- Pour the hot brine over the green beans and seasonings.
- Tightly cover and store in the refrigerator.
Nutrition Facts : Calories 32 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 221 mg, Fat 0 g, ServingSize 2 pints (48 servings), UnsaturatedFat 0 g
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.
PICKLED GREEN BEANS
Spicy Pickled Green Beans are not difficult to make and are great with a Bloody Mary or a Caesar! They also go perfectly with any charcuterie board or simply as a snack right out of the jar!
Provided by Tara Noland
Categories Appetizers
Time 25m
Number Of Ingredients 13
Steps:
- Prepare your jars by washing them in warm, soapy water or run them through the dishwasher. Submerge them in hot simmering water until ready to use. Always use new snap lids and wash them also in warm, soapy water. Leave them in a bowl of hot water until ready to use. In a large saucepan add in the vinegars, water and salt and bring to a boil. Stir to dissolve the salt. In each jar add in the dill heads, garlic, peppercorns, mustard seed, celery seed and red pepper flakes. Pack in green beans as tightly as possible. Pour in hot brine and leave 1/2" head space. Remove any bubbles carefully with a knife. Wipe top and place lid and screw the band on fingertip tight only. Process in a water bath for 10 min. or as per altitude.
SPICY PICKLED BEANS
I made these for our local state fair and won a blue ribbon. These go great with Bloody Mary's. I hope you enjoy!
Provided by NJdudette
Categories Vegetable
Time 50m
Yield 2 Pints, 16 serving(s)
Number Of Ingredients 15
Steps:
- Bring 2 quarts water and salt to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and place in a large bowl filled with ice water.
- Combine red wine vinegar and remaining ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar disolves.
- Pour over beans; cover and marinate in the refrigerator at least 24 hours OR place beans in pint jars; remove bay leaves; pour marinade into pint jars and seal. Process for 15 minute in a boiling water bath.
Nutrition Facts : Calories 59.4, Fat 0.5, Sodium 441, Carbohydrate 9.3, Fiber 1.3, Sugar 6.6, Protein 1
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 DILLY BEANS
Easy to make dilly beans, one of my favourite pickles!
Provided by Kim Mills @ Homestead Acres
Categories Pickles
Time 30m
Number Of Ingredients 6
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.
MOM'S DILL BEANS (PICKLED)
Make and share this Mom's Dill Beans (Pickled) recipe from Food.com.
Provided by Kat2355
Categories Lunch/Snacks
Time 21m
Yield 1 liter jar, 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 17.6, Fat 0.1, Sodium 1164.2, Carbohydrate 3.8, Fiber 1.4, Sugar 1, Protein 0.8
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- Cut the green beans: Wash green beans and remove the stems, making sure the green beans will fit into the desired pickling jar with room for water to completely cover the spears.
- Prepare the pickling jar: Add cut green beans to a tall jar and add thyme or other desired herbs, garlic, and red pepper flakes.
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- Clean and sterilize 4 pint jars, lids and rings. Pack the garlic, peppers, green beans & dill heads into the 4 jars as tightly as you can.
- In a large saucepan, bring the vinegar, water and salt to a boil. Carefully pour the hot vinegar mixture over the beans in the jars (pouring in the center to avoid contact with the glass), leaving about 1/2 inch of space at the top.
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- Put the jars in a hot water bath, bring to 180 – 185 degrees F, and pasteurize the beans by keeping them at 180 – 185 for 30 minutes. Turn off the heat in the bath and let the jars sit in the hot water for 10 minutes longer.
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