Dilly Cayenne Pepper Green Beans Recipes

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

Ingredients

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.

DILLY BEANS

Dilly Beans image

This was my mothers, my sisters, and my nieces, recipe, Now it is mine. Be very careful though, they are very addicting. My son is growing plenty of beans this year so I know I will get a few jars.

Provided by Marcia Lesman

Categories Other Snacks

Time 50m

Number Of Ingredients 7

Ingredients

2 lb green beans
1/4 c canning salt
2 1/2 c vinegar
2 1/2 c water
1 tsp cayenne pepper, devided
4 clove garlic, devided
4 bunch heads of dill, devided

Steps:

1. Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4 th inch head space
2. Add 1/4 teaspoon cayenne pepper, 1 cloves garlic and 1 head of dill to each pint. Add 1/2 teaspoon cayenne pepper, 2 cloves garlic and 2 heads of dill to each quart. to each quart
3. Ladle hoot liquid over beans, leaving 1/2 inch head-space. Remove air bubbles. Adjust two -piece caps. Process pints and quarts 10 minutes in a boiling -water canner. Yield: about 4 pints or 2 quarts

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

Ingredients

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

DILLY CAYENNE PEPPER GREEN BEANS

Dilly Cayenne Pepper Green Beans image

Make and share this Dilly Cayenne Pepper Green Beans recipe from Food.com.

Provided by Dancer

Categories Beans

Time 30m

Yield 4 pints

Number Of Ingredients 7

Ingredients

2 lbs green beans, trimmed
1 teaspoon cayenne pepper
4 garlic cloves
4 heads dill weed
1/4 cup canning salt (pickling)
2 1/2 cups water
2 1/2 cups white vinegar

Steps:

Pack beans, lengthwise, into hot jars, leaving 1/4-inch head space.
For each pint, add 1/4 teaspoon cayenne, 1 garlic clove, and 1 head dill.
Combine remaining ingredients and bring to boiling.
Pour boiling hot over beans, leaving 1/4-inch head space.
Adjust caps.
Process pints and quarts 10 minutes in boiling water bath.

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