SPICY CAJUN PICKLED GREEN BEANS AND CARROTS
You'll find these pickled green beans everywhere in New Orleans, especially in bloody marys! These are super easy, they pack a punch, and are great for snacking, for sandwiches, and of course, bloody marys.
Provided by Elizabeth Lindemann
Categories Pickles
Time 10m
Number Of Ingredients 13
Steps:
- Fit as many green beans and carrots as you can into a jar, vertically.
- Add the garlic and bay leaf to the jar, using a chopstick or something similar to slide them down the sides of the jar.
- Add oregano, thyme, cayenne pepper, celery seed, and peppercorns directly to the jar.
- Bring vinegar, water, sugar, and salt to a boil in a small saucepan to make a brine, stirring to make sure sugar and salt are dissolved.
- Pour brine over vegetables in jar, making sure to cover all the vegetables and fill to the top.
- Allow jar to cool, and keep in refrigerator for 6 months. These will taste best if you allow them to sit in the fridge at least overnight, and the flavor will intensify as time goes on.
Nutrition Facts : Calories 58 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1772 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
DILLED CARROTS & GREEN BEANS
"I never ate carrots before this, but this is a hit with my family and me. It's great for entertaining, too." Harriett Lee - Glasgow, MT
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In small saucepan, bring the water, sugar, salt and dill to a boil. Add carrots and beans. Cook, uncovered, for 5-8 minutes or until vegetables are crisp-tender; drain., Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
CARROTS WITH DILL
Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.
Nutrition Facts :
HONEY-GLAZED CARROTS AND GREEN BEANS
Steps:
- Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.
SWEET PICKLED GREEN BEANS
We love dilly beans, but using a sweet brine and dried chile peppers gives pickled green beans a unique twist.
Provided by EatingWell Test Kitchen
Categories Healthy Potluck Side Dish Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the green beans, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the beans to the ice water to cool. Repeat with the remaining beans.
- Drain the cooled beans and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 to 3 chile peppers to each jar.
- Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the beans completely. (Discard any leftover brine.)
- Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 12 calories, Carbohydrate 2 g, Fiber 1 g, Sodium 37 mg, Sugar 1 g
SWEET DILLY BEANS AND CARROTS
I never make this recipe without thinking of picking green beans on my Uncle's Farm. I think I ate more raw green beans than I put in the basket. This is my favorite pickled bean recipe. My daughter always called them "squeaky beans." When you bite them they squeak! NO KIDDING!!!!!!
Provided by out of here
Categories Vegetable
Time 1h5m
Yield 4 pints
Number Of Ingredients 6
Steps:
- If necessary, trim ends of beans so they will just fit into pint jars when inserted lengthwise.
- Pare carrots and cut into sticks that are about the size of the beans.
- Into a large saucepan, turn the beans and the carrots; add enough boiling water so it comes up about 2 inches; bring to a boil; boil just until vegetables are tender--about 15 minutes; drain.
- Into a medium saucepan, put the sugar, vinegar, 2 cups water, and the dill; bring to a boil, stirring until the sugar dissolves; simmer for 5 minutes.
- Pack the beans and carrots lengthwise in 4 pint jars; cover with the hot sugar-vinegar mixture, leaving 1/2-inch head space.
- Place jars on a rack in a large pan, add hot water to cover jars by at least 1 inch.
- Bring water to a boil, then keep at a gentle, steady boil 20 minutes.
- Remove to cool.
Nutrition Facts : Calories 512.2, Fat 0.5, SaturatedFat 0.1, Sodium 3557.6, Carbohydrate 124.2, Fiber 9.8, Sugar 106.8, Protein 4.8
GREEN BEANS, CARROTS OR CAULIFLOWER MARINATED IN DILL
Make and share this Green Beans, Carrots or Cauliflower Marinated in Dill recipe from Food.com.
Provided by littleturtle
Categories Cauliflower
Time 15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 12
Steps:
- If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.
- In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt.
- Let water return to a boil and cook veggies, uncovered until veggies are fork tender but still brightly colored (about 3 minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots).
- Drain immediately and cool.
- Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.
- Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.
- Cool, cover and chill overnight or as long as 2 weeks.
CANNED SWEET PICKLED CARROTS
How to make Canned Sweet Pickled Carrots recipe, just the right amount of sweet and tangy! These are water bath boiled canned pickled carrots.
Provided by Karlynn Johnston
Categories Appetizer
Time 40m
Number Of Ingredients 7
Steps:
- Wash and rinse the pint canning jars. IF you can, keep hot until ready to use. - this can be done by placing them on a baking sheet, placing them in the oven and turning it on the lowest temperature.
- Prepare the lids and the sealing bands according to the manufacturer's directions, which should be written on the box or available on the product website.
- Wash the small carrots well and peel, if desired. I like them both ways.
- Combine the vinegar, water, sugar and canning salt in a large stockpot. Bring to a boil and boil gently for 3 minutes. ( you don't want to boil hard and boil off the liquid too much)
- Add the carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes). If you want crunchier carrots, boil until the outsides are just soft ( so that they can still absorb the vinegar) and then remove.
- Divide the pickling spice evenly between the 4 jars, placing it into the bottom. Fill the still warm jars with the hot carrots, leaving 1-inch headspace. ( that's one inch from the top) Cover the carrots with the hot pickling liquid, leaving a ½-inch headspace this time around . Remove any air bubbles by poking a knife through the carrots and liquid and adjust the headspace if needed.
- Wipe the rims of jars with a dampened, clean paper towel and then place the two pieces canning lids on.
- Process the jars in a boiling water canner for the following times- feet are above sea level: 0 - 1,000 feet - process for 15 minutes, 1,001 - 6,000 feet process for 20 minutes,and above 6,000 feet process 25 minutes.
- Let cool, undisturbed, 12 to 24 hours and then check to make sure that the seals are set ( they will indent and POP loudly)
- Let the carrots sit for a good 3-5 days before eating but they get better and better the longer they sit!
Nutrition Facts : ServingSize 4 g, Calories 557 kcal, Carbohydrate 125 g, Protein 2 g, Sodium 1389 mg, Fiber 8 g, Sugar 112 g
SWEET AND HOT QUICK PICKLED GREEN BEANS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time P1DT15m
Yield 3 pints
Number Of Ingredients 7
Steps:
- Place the beans in a heatproof container.
- In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.
- Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.
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REFRIGERATOR DILLY BEANS {REFRIGERATOR PICKLED GREEN …
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Estimated Reading Time 4 mins
- 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.
DILLY BEAN RECIPE AND 10 PICKLED RECIPES TO LOVE - …
From foodiecrush.com
Estimated Reading Time 6 mins
- Sterilize your jars and lids. Clean and trim beans to fit in tall Mason Jars (about ½ pound of beans fills one pint)
- For each jar, put 1-2 dill blooms and 2 cloves of garlic into each jar. Pack the jars firmly with whole green beans and on cayenne pepper, leaving 1/2-inch space from the top of the jar.
- Bring the water and white vinegar to a boil. Add the salt and stir to dissolve. (I add the salt after the water comes to a boil so my pans don’t become pitted.) If you run out of vinegar mixture, just mix up another half batch.
- Ladle the vinegar mixture into the jars leaving ½ inch space from top. Wipe edges of mouth clean and place a sterilized lid and then a ring on the jar.
DILLY BEANS (PICKLED GREEN BEANS) - THE DARING GOURMET
From daringgourmet.com
Estimated Reading Time 3 mins
- 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.
DILLY BEANS AND PICKLED OR DILLY CARROTS - MYRHEALIFE
From myrhealife.com
Servings 5Total Time 1 hr 10 minsEstimated Reading Time 2 mins
- If canning them, prepare the boiling water bath and sterilize 5 pint jars. Place lids in a small saucepan of water, bring to a boil, and then let them rest while preparing the beans.
- 3.Place garlic in each jar, arrange a couple sprigs of fresh dill along one side of jar, and with jar tilted on its side for easy filling, pack green beans in to fill jar..
PICKLED CARROTS WITH DILL AND GARLIC - DISH 'N' THE KITCHEN
From dishnthekitchen.com
4.5/5 (125)Category PreservingCuisine North AmericanTotal Time 1 hr 20 mins
- Wash and inspect 6 pint jars (I always do an extra jar just in case) and their lids. Be sure there are no chips on the jar rims and that there's no rust or dents on the lids.
- Set jars upside down in a large cake pan, add an inch or two of water. Place in a 250 F oven for ten minutes and keep warm until you are ready to fill them.
SWEET DILL GLAZED CARROTS | JOYBEE, WHAT'S FOR DINNER?
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Estimated Reading Time 4 mins
DILLED PICKLED CARROTS AND BEANS - PRETTY DIY HOME
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Servings 6Estimated Reading Time 5 mins
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Estimated Reading Time 2 mins
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NATURALLY FERMENTED DILLY CARROTS - SIMPLY SCRATCH
From simplyscratch.com
Estimated Reading Time 6 mins
- Trim off the leafy tops of the carrots and cut in half so you have 2 shorter carrots. Cut the thicker ends, in half lengthwise.
- Place the smashed and peeled garlic cloves, fresh dill, sea salt and carrots into the jar. Fill to within one inch of the top with filtered water.
- Cover tightly and allow to sit at room temperature for 4-7 days; you can try them at 4 days and see if you want them to be more sour or not, to get them more sour/soft leave them out at room temperature longer. Because the carrots are more dense, they take longer to ferment than other lactoferments like sauerkraut or pickles. They also stay crunchier, which we like!
THE BEST DILLY BEANS FROM THE REAL CANNING EXPERTS | LYNNE ...
From lynnecurry.com
Cuisine AmericanCategory PreservesServings 7Estimated Reading Time 2 mins
- Combine the vinegar, water and salt in a saucepan and stir to dissolve the salt. Bring to a boil, then remove from the heat, cover and keep hot. Meanwhile fill the canner half full with water and bring to a boil. Place the lids in a bowl.
- Add the spices to each pint jar. Pack tightly with greens beans, trimming so that they are 1/2 inch below the rim. Pour the hot brine over the beans and wipe the rims. Cover the jars with the lids and screw on the rings finger tight.
- Add the jars to the rack, lower into the water and put on the lid. When the water returns to a boil, set a timer for 10 minutes, maintaining a steady boil.
- When the time lapses, lift the rack and use a jar lifter to remove the jars to a dish towel to cool completely. Check the seal, then remove the rings before labeling and storing the jars in a cool, dark location.
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