RECIPE PICKLED GREEN BEANS RECIPES

CRISP PICKLED GREEN BEANS RECIPE | ALLRECIPES

Crisp Pickled Green Beans Recipe | Allrecipes 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 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

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, CarbohydrateContent 1.8 g, FiberContent 0.8 g, ProteinContent 0.5 g, SodiumContent 2.1 mg, SugarContent 0.3 g

PICKLED GREEN BEANS (DILLY BEANS) RECIPE - FOOD.COM

Pickled Green Beans (Dilly Beans) Recipe - Food.com 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.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

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.

Nutrition Facts : Calories 19.8, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1418.9, CarbohydrateContent 3.2, FiberContent 1.2, SugarContent 1.5, ProteinContent 0.8

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PICKLED GREEN BEANS RECIPE: HOW TO MAKE IT

This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Calories 9 calories per serving

Pack beans into 4 hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars., In a large saucepan, bring water, vinegar and salt to a boil., Carefully ladle hot liquid over beans, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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PICKLED GREEN BEANS RECIPE | SOUTHERN LIVING

There's nothing quite like stocking your pantry shelves with colorful jars of summer's fresh produce to enjoy throughout the year. Whether your gifting your friends, family, and neighbors with these pickled green beans or keeping them all for yourself, we have no doubt this recipe is sure to impress.With just 7 easy-to-find ingredients and only 40 minutes of hands-on time, these pickled beans come together in a jiffy. Rattlesnake beans are the key to this recipe; they don't lose their crunch, making the pickled summer produce tasty and textured to the last bite. Crushed red pepper, fresh dill springs, garlic cloves, and Fresno Chili peppers come together in this process to create a distinctively delicious flavor. If green beans aren't your first option, use this mixture to pickle okra and jalapeños instead.Add them to your favorite bloody Mary recipe, finish off your charcuterie board, or simply enjoy the beans on their own – the opportunities are endless!
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Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

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PICKLED GREEN BEANS RECIPE | BBC GOOD FOOD

Use up a glut of green beans by preserving them in a spiced pickling vinegar - serve with a slice of terrine, pâté or in a salad
From bbcgoodfood.com
Total Time 30 minutes
Category Side dish
Cuisine British
Calories 33 calories per serving

Pack the beans into sterilised jars (see tip below), then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

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PICKLED GREEN BEANS RECIPE - NYT COOKING

In the South these are sometimes called “dilly beans” because of the dill that goes into the jars with the beans. My only reservation about making pickles out of green beans is that it is impossible for the beans to retain their wonderful green color. But I forget about this regret when I taste them, redolent as they are with coriander seeds and dill. You can serve them as an aperitif, garnish or side, or cut them up and add them to salads.
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In a small saucepan, combine the vinegars, water, sugar, salt and garlic and bring to a boil. Reduce heat slightly and simmer 2 minutes. Pour into jar with green beans. The beans should be covered but there should still be 1/4 to 1/2 inch head space. Push garlic down into the jar. Seal jar and allow to cool, then refrigerate for up to 2 months. For best results wait 2 days before eating.

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PICKLED GREEN BEANS RECIPE | MYRECIPES

From myrecipes.com

Combine remaining ingredients in a large bowl. Pour vinegar mixture over vegetables; toss gently to coat well. Cover and refrigerate overnight. Drain vegetables before serving.

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SPICY PICKLED GREEN BEANS RECIPE | MARTHA STEWART

Here's our favorite way to use up an abundance of green beans.
From marthastewart.com
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Arrange green beans and garlic in clean glass jars. In a saucepan, bring vinegar, salt, peppercorns, sugar, and chiles to a boil. Carefully pour mixture into jars, secure lids, and let cool to room temperature.

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SWEET PICKLED GREEN BEANS RECIPE | EATINGWELL

We love dilly beans, but using a sweet brine and dried chile peppers gives pickled green beans a unique twist.
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Total Time 30 minutes
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Calories 12 calories per serving

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.

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SPICY PICKLED GREEN BEANS RECIPE: HOW TO MAKE IT

A co-worker brought these pickled beans into work one day...I was hooked after one bite! And I was thrilled when a jar of my beans won first place at the local county fair.—Jill Darin, Geneseo, Illinois
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PICKLED GREEN BEANS RECIPE | BBC GOOD FOOD

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