DILLY BEANS
Enjoy this easy and flavorful green bean dish that's tossed with dill weeds - a perfect side to accompany any meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat water to boiling. Add beans. Cover and cook about 3 minutes or until bright green but still crisp; drain.
- In medium bowl, toss beans, dill weed and onion.
- In 1-quart saucepan, mix vinegar, oil, sugar, garlic and red pepper flakes. Heat to boiling; reduce heat. Simmer uncovered 2 minutes, stirring occasionally. Pour over green beans; mix well.
- Cover and refrigerate 20 minutes or until serving.
Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 2 g, TransFat 0 g
YELLOW BEANS RECIPE WITH GARLIC, DILL AND PARSLEY
A hearty, healthy and delicious dish, this easy yellow beans recipe with garlic is so flavorful and tasty, it will please the palates of your guests at any occasion!
Provided by Petro
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Roughly chop beans
- Smash garlic cloves
- Heat the oil and add half the garlic and saute a little
- Add the beans and saute for 2-3 minutes
- Add 1 cup water and cook for 20 minute
- Just before removing from stove, add the rest of the garlic
- Add chopped dill and parsley (optional)
DILLY BEANS
Spicy pickled green beans made the old fashioned way. This was my Grandmother's recipe, I hope you enjoy!
Provided by RIIHI
Categories Side Dish
Time 35m
Yield 32
Number Of Ingredients 10
Steps:
- Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
- Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.
- In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
- Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.
Nutrition Facts : Calories 41.6 calories, Carbohydrate 7.2 g, Fat 0.9 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 3481.3 mg, Sugar 1.2 g
CRISP PICKLED GREEN BEANS
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
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
PICKLED GREEN BEANS (DILLY BEANS)
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
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.
DILL AND GARLIC PICKLED GREEN BEANS
Enjoy the freshness of green beans year round by pickling them in this delicious dill and garlic flavored brine. Photo credit: Joanne Bruno from Eats Well with Others.
Provided by McCormick
Categories Side Dishes,
Yield 4
Number Of Ingredients 10
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.
DILL BEANS
For beans that are a perfect fit, trim them to a length that puts them even with the bottom of the jar's neck you'll be canning in.
Provided by Kaleb Wyse
Time 35m
Number Of Ingredients 5
Steps:
- In a 3-quart saucepan combine vinegar, 2 1/2 cups water, and 3 Tbsp. kosher salt. Bring to boiling. Boil, uncovered, one minute. Cover; keep hot on low. Pack a hot, clean pint canning jar with beans and a dill head, leaving 1/2-inch headspace. Pour hot brine over beans, maintaining 1/2-inch headspace. Add lid and screw band. Repeat for a total of six jars. Place jars in a water-bath canner. Process 5 minutes, beginning timing when water returns to a boil. Let cool on wire racks at least 4 hours. Makes 6 pints.
Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Protein 1 g, Sodium 38 mg, Sugar 1 g, UnsaturatedFat 0 g
23 BEST WAYS TO COOK WITH DILL
Looking for the best dill recipes to make some awesome dishes? From sauces to dips to seafood, dill adds the perfect dose of extra flavor.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a dill recipe in 30 minutes or less!
Nutrition Facts :
MOM'S DILL BEANS (PICKLED)
Make and share this Mom's Dill Beans (Pickled) recipe from Food.com.
Provided by Kat2355
Categories Lunch/Snacks
Time 21m
Yield 1 liter jar, 6 serving(s)
Number Of Ingredients 6
Steps:
- These directions are for one jar.
- Adjust to suit the number of jars you will need for your beans.
- Sterilize canning jar (s) and lids (&rubber rings, if you are using old style jars).
- Trim ends off beans.
- Cook in boiling water just until tender (4-8 minutes).
- Drain and pour cold water over beans to chill.
- Drain thoroughly then arrange in (sterilized) jar.
- To each jar add salt, vinegar, sugar, dill, and garlic.
- Add COLD water to fill.
- Seal (screw on lids- with rings, if using old style jars).
- Store jars in a pan or container (brine may bubble over).
- Ready to eat in 7-10 days.
- If mold develops in jar or if beans turn mushy, discard.
Nutrition Facts : Calories 17.6, Fat 0.1, Sodium 1164.2, Carbohydrate 3.8, Fiber 1.4, Sugar 1, Protein 0.8
SPICY GARLIC & DILL PICKLED BEANS RECIPE
Time 30m
Number Of Ingredients 7
Steps:
- Prepare your canner and jars.
- Wash and trim vine ends off beans. Remove strings from string bean varieties. Cut beans into jar-length pieces, being sure to leave enough room for a ½ inch of headspace between the top of the beans and the top of the jar.
- In a saucepan, bring salt, water and vinegar to a boil over medium high heat. Heat, stirring until salt has completely dissolved.
- Remove jars from the canner and place one clove of garlic, ¼ teaspoon of dried chilli flakes OR one whole chilli pepper and one head of dill in each hot jar.
- Pack each jar full of beans until you can't pack any more in. Then, cover with hot vinegar brine, leaving a ½ inch of headspace at the top.
- Jostle jars gently to allow any trapped air bubbles to escape. Wipe rims, place lids on top and screw bands down to fingertip tight.
- Process jars in a boiling hot water bath for 10 minutes. Then remove canner lid and wait another five minutes before removing jars. Allow to cool completely before storing in a cool dark place.
Nutrition Facts : ServingSize 6 pints
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Servings 24Calories 31 per servingTotal Time 504 hrs
- Place 1/2 teaspoon dill seeds and 1 garlic clove in each of 6 (1-pint) hot sterilized jars. Divide beans and dill sprigs among jars.
- Divide hot vinegar mixture among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.
- Process in boiling-water bath for 5 minutes. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 3 weeks before eating. Store in a cool, dark place up to 1 year.
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From daringgourmet.com
4.4/5 (7)Total Time 20 minsServings 8Calories 25 per serving
- 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.
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- Add fermentation weight and pour in water. Beans should be fully submerged when weighted. Questions about fermentation weights? Check out our Fermentation Weight Guide.
- Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment at room temperature for 1-2 weeks
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- Remove ends of green beans. In a large pot steam green beans for 15 minutes. Remove and run under ice-cold water for 5 minutes or until cooled off. In another pot place water, vinegar and salt. Bring to a boil let boil for 10 minutes.
- Place beans one clove of garlic and a sprig of dill in a mason jar. Fill with Vinegar water. Place lid on tight. Store for 7 days in a cool place. Enjoy!
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