PICKLED LIMA BEANS RECIPES
MARINATED LIMA BEAN SALAD RECIPE: HOW TO MAKE IT
This salad is one of my family's favorites. It tastes even better the next day, after the lima beans have marinated in the dressing.—Sue Thompson, Chester, Maryland
Provided by Taste of Home
Categories Lunch
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Cover and refrigerate for at least an hour. , In a serving bowl, combine the lima beans, onion, mushrooms and pimientos. Add dressing and toss to coat. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 151 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 4g protein.
CRISP PICKLED GREEN BEANS RECIPE | ALLRECIPES
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 Canning and Preserving Recipes Pickled
Total Time 1 hours 10 minutes
Prep Time 1 hours 0 minutes
Cook Time 10 minutes
Yield 6 - half pint jars
Number Of Ingredients 7
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, CarbohydrateContent 1.8 g, FiberContent 0.8 g, ProteinContent 0.5 g, SodiumContent 2.1 mg, SugarContent 0.3 g
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- Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.
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GIANT PICKLED BEANS WITH PEPPADEWS AND HALLOUMI
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- These recipe quantities will work fine, but you don't really need them. For any given quantity of beans you want to pickle, just set them up in a jar, add water to cover generously, then pour the water out into a measuring cup. Note the number of milliliters - for example, the 2 cups in the recipe is around 500 ml. Replace half the water with vinegar, and make a 5% percent brine by dividing the number of milliliters by 20, then weighing out that many grams of salt. Then add three times as much sugar, also by weight. A digital scale that can zero out and read in both ounces and grams is a beautiful thing. Two tablespoons of Diamond Crystal kosher salt weigh about 25 grams, but the same quantity of fine sea salt may weigh almost twice as much, resulting in a very salty 8% or 9% brine. If you intend to pickle a lot - and you should - weighing in grams is the way to go. Salty halloumi cheese, crisped up in a skillet or grilled, is a great addition here but so would be feta, queso fresco or creamy Greek manouri. (Did you know that manouri is to feta as ricotta is to mozzarella?)
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