Quick Pickled Beans With Garlic And Dill Recipes

DILL AND GARLIC PICKLED GREEN BEANS

Steps:

• Wash beans with cold water. Trim ends and cut beans to about 4-inch lengths.
• Place 1/2 tablespoon each dill seed and minced onion, 1/2 teaspoon celery seed and 1/4 teaspoon each minced garlic and crushed red pepper in each of 4 hot sterilized pint canning jars. Pack green beans vertically into jars. (Lay jar on side for easy filling.)
• Mix remaining ingredients in medium saucepan; bring to boil, stirring to dissolve salt and sugar. Ladle over green beans, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands.
• Process in boiling water canner 10 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours. Check for seal.

CRISP PICKLED GREEN BEANS

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.

QUICK PICKLED BEANS WITH GARLIC AND DILL

Steps:

• In a 5-cup canning jar or a heatproof glass container, place garlic cloves, pickling spice, dill and 3-8 slices of chili (depending on your taste). Add beans, standing upright. Set aside.
• In a saucepan over medium heat, heat the water, vinegar and salt until the salt dissolves, about 5 minutes.
• Pour the hot brine into the jar, filling to about 1/4 in,. below the rim. Close the jar firmly and refrigerate overnight or up to 4 days.

GARLIC PICKLED GREEN BEANS

Steps:

• In a medium saucepan combine 1 teaspoons.
• of the salt with the vinegar, sugar, garlic, bay leaves, onions, peppercorns and dill seed.
• Place the pan over moderate heat and bring liquid to a boil.
• Reduce heat to low, cover the pan and simmer for 30 minutes.
• Meanwhile, half fill another medium pan with water and bring to boil over moderate heat.
• Add remaining salt and beans and cook for 3 to 5 minutes.
• Remove the pan from heat and drain beans.
• Place them upright in dry, clean jars.
• Set aside.
• Remove vinegar mixture from heat.
• Strain the mixture over the beans up to the top of jars.
• Seal, and boil in a hot water bath for 10 minutes Store in a dark, cool place.