Dilledgreenbeans Recipes

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CRISP PICKLED GREEN BEANS



Crisp Pickled Green Beans image

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

2 ½ pounds fresh green beans
2 ½ cups distilled white vinegar
2 cups water
¼ cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
¾ teaspoon red pepper flakes

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 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

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.

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  • Make sure to select the freshest green beans you can find. Wash them and then trim the stem side of the beans, leaving the other side intact.
  • Add the spices to the bottom of a large jar. Pack the beans, cut stem side down, as tightly as you can into the jar. Press some sprigs of fresh dill down in between the beans.
  • To make the pickling brine: Add the brine ingredients into a small saucepan and bring to a boil. Boil for 2 minutes. Pour the boiling brine over the beans. Top off with more pickling brine if needed to ensure the beans are fully immersed under the brine. Gently tap the jars against the counter a few times to remove all the air bubbles.
  • Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age. Wait at least 4 days before eating them. They'll keep in the fridge for up to 2 months.


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