Dilled Green Beans Recipes

PICKLED GREEN BEANS (DILLY BEANS)

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.

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.

DILLED GREEN BEANS

Steps:

• In a large saucepan, combine the water, green pepper, onion, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the beans. Cover and simmer 8-10 minutes longer or until beans are crisp-tender; drain.

GREEN BEANS WITH DILL

Steps:

• Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.
• Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.
• Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.

DILLED GREEN BEANS

Steps:

• Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well.
• In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir.
• In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well.
• Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.

DILLED GREEN BEANS

Steps:

• If desired, just use 12 black peppercorns, and omit pink and green peppercorns and/or juniper berries.
• This is much prettier, though, and tastes better.
• Sterilize 6 wide-mouth pint canning jars in boiling water in processing pot, which will be used later for processing beans.
• While water is heating, wash beans, trim ends, and cut in 4" lengths.
• Slice onions, lemons, and carrots, and peel garlic.
• Set aside all of the dry spices in 6 small piles, ready go in jars.
• In a 3-quart saucepan, combine vinegar, water, salt, and sugar, and bring to a boil over high heat, reduce heat, and maintain at a low simmer while packing the jars.
• Remove jars from water bath, drain, and place an onion slice, dry spices, and bay leaves in the bottom of each jar.
• Pack green beans, serrano chile, carrot halves, and garlic tightly into jar, place fresh dill on top, tucking in so none touches the rim.
• Top with a lemon slice to hold down dill, and repeat with all remaining jars, leaving ¼” headspace (if ingredients are cut to specifications, it all fits).
• Fill jars with boiling vinegar mixture, leaving ¼” headspace.
• Make sure all of the dill is tucked in, wipe the rims, and immediately seal with sterilized lids and rings.
• Place in hot water bath over high heat, bring to a boil, and process for 10 minutes after water returns to a boil.
• Remove from water bath, and set aside to cool to room temperature.
• Check for seal by pressing down on lids.
• If they are down and don’t pop in and out, the seal is good.
• If seal is not good, reprocess with new lids to try for a seal, or store jars that did not seal in refrigerator until used.
• Allow to set for at least 3 weeks before using.
• Makes 6 pints.

DILLED CARROTS & GREEN BEANS

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.

DILLED GREEN BEANS AND NEW POTATOES

Steps:

• Heat 2 cups water to boiling in 2-quart saucepan. Add potatoes and green beans. Heat to boiling; reduce heat. Cover and simmer 9 to 11 minutes or until beans are crisp-tender.
• Meanwhile, mix remaining ingredients in small bowl.
• Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture; toss to coat. Serve immediately, or refrigerate until serving.