REFRIGERATOR DILLY BEANS
Quick pickling at home is an easy way to give homegrown vegetables the deliciously briny, tangy flavor you love, and it's easy to add whatever herbs and spices you choose; this recipe is packed with fresh, fragrant dill.
Categories dilly beans homemade pickles pickled green beans green beans
Time 15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 27 calories
REFRIGERATOR DILLY BEANS
Make and share this Refrigerator Dilly Beans recipe from Food.com.
Provided by bidness44
Categories Vegetable
Time 1h
Yield 2 cups, 6 serving(s)
Number Of Ingredients 11
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!
DILLY BEANS
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody Mary garnish. Here's the recipe.
Provided by Kevin West
Categories Side Low Fat Backyard BBQ Green Bean Summer Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 quarts
Number Of Ingredients 7
Steps:
- Stir salt and 1 gallon warm water in a large bowl until salt is dissolved. Let brine cool to room temperature.
- Layer beans with remaining ingredients in a large ceramic, glass, or stainless-steel mixing bowl. Add brine to cover. Pour remaining brine into a resealable plastic bag; seal and place on beans to submerge. Cover bowl with a clean kitchen towel. Let stand at room temperature until bubbles form around edge of bowl, 4-5 days.
- Spoon off any foam from surface of brine. Continue to let stand at room temperature, discarding foam as necessary, until beans are pickled, about 2 weeks.
- Using a slotted spoon, divide beans, herbs, and spices among 3 clean 1-quart jars. Set a strainer with 2 layers of cheesecloth over a large pitcher; pour brine through strainer. Pour over beans in jars, leaving 1/2" space on top. Cover; chill up to 2 months.
REFRIGERATOR DILL PICKLED GREEN BEANS
Make Refrigerator Dill Pickled Green Beans. These pickled green beans keep for three weeks, so make them in advance and use them when you need them.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Bring all ingredients except beans to boil in medium saucepan; simmer on low heat 5 min. Cool 5 min.
- Meanwhile, cook beans in large saucepan of boiling water 3 min. or just until bright green in color. Drain beans, then plunge immediately into bowl of ice water. Let stand 5 min.; drain well.
- Pack beans tightly into 4 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar. Pour vinegar mixture over beans; cool completely.
- Cover jars with lids. Refrigerate 24 hours before serving.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 560 mg, Carbohydrate 8 g, Fiber 3 g, Sugar 4 g, Protein 2 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.
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- Make your brine: in a saucepan, bring water, vinegar, salt, sugar, and garlic to a boil. Once it has boiled and the sugar has dissolved, remove from heat, set aside and allow it to come to room temperature.
- Blanch the beans: boil green beans for 1 minute, and then drain and immediately put in a bowl of ice water for 5 minutes. Drain the beans and set aside.
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