Refrigerator Dilly Beans Food

REFRIGERATOR DILLY BEANS

Steps:

• Place 2 pint-size canning jars and their lids in a pot of boiling water and heat for 1 minute. Lift out, drain, and place on the counter. Divide fresh dill, garlic, mustard seeds, dill seeds, cayenne, and green beans between the 2 jars, packing beans in lengthwise.
• In a small saucepan, combine vinegar, water, salt, and sugar and bring to a boil over high heat, stirring until salt and sugar dissolve.
• Pour boiling liquid over the green beans and seal. Cool on a wire rack and refrigerate 2 days before serving.

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.

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!

SPICY DILLY BEANS

Steps:

• Prepare jars for canning.
• Bring vinegar, salt and water to a boil.
• In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill.
• Pack jars with fresh green beans, packed lengthwise.
• Do not snap beans.
• Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.

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.