PICKLED GREEN BEANS RECIPE
Pickled Green Beans also called Dilly Bean are a quick pickle recipe that requires no canning Jazz up relish trays, pop them into Bloody Marys, or toss pickled beans into salads! This crisp crunchy dilly bean recipe will keep for up to 1 month chilled in the fridge if they last that long.
Provided by Lisa Hatfield
Categories Side Dishes & Vegetables
Time 25m
Number Of Ingredients 11
Steps:
- Wash your Mason jars or canning jars with hot soapy water or in the dishwasher. You can use either quart or pint glass jars.
Nutrition Facts : Calories 77 kcal, Carbohydrate 9 g, Protein 2 g, Sodium 897 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ROASTED MARY WITH HOT PICKLED GREEN BEANS
Steps:
- Preheat the oven to 350 degrees F.
- Wash and dry the tomatoes and remove the stems. Put the tomatoes, garlic, onions and jalapeno in a large glass baking dish (9 by 13-inch). Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Bake until just starting to brown, about 45 to 60 minutes. Remove from the oven, let cool and put through a food mill to remove the seeds and skin. Add the mixture to a medium bowl and puree with stick blender. Pour into a large glass container and refrigerate. When cool, add the seasonings and the pickled vegetable juice and stir well.
- For service, add a few pickled green beans to each glass, fill with ice, and add 2 ounces vodka. Pour in the prepared tomato juice, stir and serve immediately.
- *Cook's Note: Seeds-in for hot, seeds-out for medium-hot. If you cannot find a red chile, substitute 2 jalapenos. A red chile is a ripened jalapeno.
- In a small saucepan, over high heat, bring the water to a boil, then turn off the heat and add 1 teaspoon salt and the agave, stirring until dissolved. Remove from heat and let cool.
- In a glass bowl, add the vinegar, lime juice, lime slices, peppercorns, chile peppers, and whole and minced garlic. Stir in the cooled salt-agave water mixture.
- Wash and trim the green beans. Bring a large pot of water to a boil over medium heat. Stir in the remaining 1 teaspoon of salt, then 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.
- If you are canning, prepare the jar(s) according to processing directions, add the beans and then cover with the vinegar chile pepper mixture. Process in a canning pot for 3 minutes, remove and cool.
- You can also put them in sterilized jars and refrigerate instead of doing the canning process. Just keep under refrigeration and eat within 1 month. Whichever method suits you best, allow these to marinate for 48 hours before eating.
TRE'S BLOODY MARY PICKLED GREEN BEANS
I love these in my Bloody Marys They aren't the same without at least two of these beans in the glass.
Provided by Chief Teer
Categories < 60 Mins
Time 1h
Yield 2 Quarts, 40-45 serving(s)
Number Of Ingredients 8
Steps:
- Trim ends of green beans. Set lids of jars to boil in water in a small pan. Combine vinegar and water and salt in a large saucepot. Bring to a boil.
- Pack beans lengthwise into hot jars, Add 1/4 teaspoon cayenne pepper, or the jalapenos slices, 2 cloves garlic and 2 heads of dill to each quart.
- Ladle the boiling vinegar solution over beans. leaving 1/4 inch headspace. Place caps (still hot from the boiling water) on jars. Invert jars till cool.
- You can place them in a hot water bath for 10 minutes, if desired. Store in a cool dry place for 4-6 weeks before opening.
- After opening keep refrigerated. These are delicious! and non FAT!
Nutrition Facts : Calories 10.2, Sodium 709.4, Carbohydrate 1.7, Fiber 0.8, Sugar 0.3, Protein 0.4
BLOODY MARY STRING BEANS
Make and share this Bloody Mary String Beans recipe from Food.com.
Provided by Rita1652
Categories Onions
Time 45m
Yield 3 wide mouth pint jars
Number Of Ingredients 14
Steps:
- Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans and onion slices. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse and drain well.
- In a small saucepan, over high heat, bring the first 7 ingredients to a boil, then turn off the heat, stirring until dissolved. Remove from heat.
- Distribute the grated fresh horseradish, lemon zest, garlic cloves, whole peppercorns, jalapenos slices among the jars.
- Pack beans and onions in sterilized jars then cover with the vinegar mixture.
- Fill to within 1 inch of the top. The beans should be covered and there should still be 1/2 inch of airspace left in the top of each jar.
- Put the lids and rings on.
- Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").
- Using the jar tongs, put the pint jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling.
- Boil them for.
- 5 minutes for 0-1,000 ft.,.
- 10 minutes 1,001-6,000 ft.,.
- 15 minutes above 6,000 ft.
- Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place overnight.
- Then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it.
- Give it a weeks time for the seasonings to be absorbed into the pickled beans.
- Process in a hot water bath, 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.
Nutrition Facts : Calories 327.4, Fat 0.9, SaturatedFat 0.2, Sodium 797.5, Carbohydrate 57.5, Fiber 7.9, Sugar 42.8, Protein 5.4
ZIPPY BLOODY MARYS FOR A CROWD
These are great for a brunch or anytime you need to make a lot of Bloody Marys. Garnish with the classic celery stalk, pickled green beans, even olives on a cocktail pick and don't forget the squeeze of sliced lemon or lime! Originally from the magazine section of a Sunday Denver Post.
Provided by Leslie in Texas
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients in a large pitcher.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 62, Fat 0.1, Sodium 435, Carbohydrate 4.8, Fiber 0.7, Sugar 3.4, Protein 0.7
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