Green Beans With Pickled Onions Recipes

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GREEN BEANS WITH PICKLED ONIONS



Green Beans with Pickled Onions image

Serve a side of fresh summer flavor with green beans boiled and tossed with quick-pickled red onion. They're wholesome with a tangy twist.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

3 cups fresh green beans, strings removed
1/4 cup cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 medium red onion, very thinly sliced
2 teaspoons olive or vegetable oil

Steps:

  • In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water.
  • Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture.
  • In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g

GREEN BEANS WITH CARAMELIZED ONIONS



Green Beans with Caramelized Onions image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings, 3/4 cup each

Number Of Ingredients 6

1 Tbsp. unsalted margarine
1 large sweet onion, peeled and cut into strips
1 Tbsp. sugar
3/4 lb green beans, trimmed
vegetable oil spray
1 Tbsp. Mrs. Dash® Lemon Pepper Seasoning

Steps:

  • 1. Heat margarine in large skillet, add onion, sprinkle with sugar. Cook over low heat until onions are golden and tender, about 20 minutes.
  • 2. Cook green beans in boiling water for 10 - 13 minutes or until tender. Drain and place in bowl.
  • 3. Spray hot beans with vegetable oil spray and sprinkle with Mrs. Dash® Lemon Pepper Seasoning Blend, toss.
  • 4. Garnish with caramelized onions.

GREEN BEANS WITH ONION



Green Beans with Onion image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
1 small onion, chopped
1 cup chicken broth
1 to 1 1/4 pounds trimmed green beans (see Cook's Note)
Salt

Steps:

  • To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

SAUTEED GREEN BEANS WITH ONION



Sauteed Green Beans with Onion image

Sauteed green beans with onion - one of my favorite fresh green bean recipes. Also good with bacon or slivered almonds.

Provided by dmcconnell

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 8

1 pound fresh green beans, trimmed
1 pinch salt
4 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 shallot, chopped
½ teaspoon garlic salt
½ teaspoon soy sauce
salt and ground black pepper to taste

Steps:

  • Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 12.9 g, Fat 13.7 g, Fiber 4.4 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 350.8 mg, Sugar 3.2 g

GREEN BEANS



Green Beans image

Use this green bean recipe to make a delicious side dish for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 3

Coarse salt and freshly ground black pepper
1 pound green beans, trimmed
2 tablespoons butter

Steps:

  • Bring a large pot of water to a boil; add salt and return to a boil. Add green beans and cook for 3 minutes; drain.
  • Heat butter in a medium skillet over medium-high heat. Add green beans and 1 tablespoon water, cook until beans are cooked through and glazed with butter, 1 1/2 to 2 minutes. Season with salt and pepper; serve immediately.

MRS. WHEELBARROW'S PICKLED GREEN ONIONS



Mrs. Wheelbarrow's Pickled Green Onions image

Green onions, or scallions, make a tangy accompaniment when pickled. A pickled onion is a classic side to the British Ploughman's Lunch. Pair pickled onions with meatloaf or sausages. Chop one of the onion pickles into a tablespoon each of sour cream and mayonnaise to make a killer tartar sauce for fish. Mix with a teaspoon of mustard and mayo and slather on a turkey and Cheddar sandwich. Or use them as swizzle sticks in a Bloody Mary for a special eye-opening cocktail!

Provided by MrsWheelbarrow

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P19DT17h37m

Yield 24

Number Of Ingredients 9

4 1-pint canning jars with lids and rings
1 teaspoon black peppercorns
1 teaspoon celery seed
1 teaspoon yellow mustard seed
4 whole allspice berries
2 ½ pounds green onions, trimmed and cut into 3-inch lengths
3 cups water
3 cups white vinegar
1 ½ tablespoons kosher salt

Steps:

  • Sterilize the jars and lids in boiling water for at least 5 minutes.
  • Stir peppercorns, celery seed, mustard seed, and allspice berries together in a small bowl. Divide spices evenly between the prepared canning jars.
  • Pack onions vertically into jars, alternating tips-up and tips-down to fit onions snugly.
  • Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid over onions into jars, leaving 1/2-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Let onions pickle for at least 1 month before eating.

Nutrition Facts : Calories 17.2 calories, Carbohydrate 3.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.9 g, Sodium 368.7 mg, Sugar 1.1 g

GREEN BEANS WITH PARSNIPS AND PICKLED RED ONIONS



Green Beans with Parsnips and Pickled Red Onions image

Serve this festive side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

Coarse salt and ground pepper
1 1/2 pounds green beans, trimmed
1 1/2 pounds parsnips (4 medium), peeled, cut into 1/2-by-2-inch sticks
1/4 cup extra-virgin olive oil
1 small red onion, halved and very thinly sliced
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard

Steps:

  • In a large pot of boiling salted water, cook green beans and parsnips until crisp-tender, 8 minutes. Drain; transfer to a large bowl.
  • In a medium skillet, heat olive oil over medium-high. Add red onion and cook until translucent, 3 minutes. Slowly add vinegar and mustard, season with salt and pepper, and stir to combine. Pour pickled onions and dressing over vegetables and toss well. Serve warm or at room temperature.

Nutrition Facts : Calories 159 g, Fat 7 g, Fiber 7 g, Protein 3 g, SaturatedFat 1 g

GREEN BEANS WITH PICKLED-ONION RELISH



Green Beans with Pickled-Onion Relish image

Provided by Lora Zarubin

Categories     Onion     Side     Thanksgiving     Vegetarian     Low Cal     High Fiber     Dinner     Vinegar     Green Bean     Family Reunion     Healthy     Low Cholesterol     Potluck     Maple Syrup     Boil     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

2 pounds green beans, trimmed
3/4 cup apple cider vinegar
3/4 cup red wine vinegar
1/4 cup (packed) golden brown sugar
5 fresh thyme sprigs
4 whole cloves
1 small bay leaf
1 teaspoon salt
2 large onions, thinly sliced
3 tablespoons olive oil
1/4 cup pure maple syrup
1 teaspoon chopped fresh thyme

Steps:

  • Fill large bowl with ice and cold water. Cook beans in large pot of generously salted boiling water just until crisp-tender, 5 to 6 minutes. Drain. Place beans in bowl of ice water until cool. Drain well, then pat dry with kitchen towels. DO AHEAD: Can be made 1 day ahead. Wrap beans in several layers of paper towels; enclose in large resealable plastic bag and chill. Bring to room temperature before using.
  • Combine 2 cups water, cider vinegar, and next 6 ingredients in large saucepan. Bring to boil, stirring until sugar dissolves. Add onions; bring to boil. Reduce heat and simmer until onions are wilted, about 4 minutes. Remove from heat. Cool uncovered to room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill onion mixture. Before using, drain liquid; discard thyme, cloves, and bay leaf and bring to room temperature.
  • Whisk oil, syrup, and chopped thyme in large bowl. Season with salt and pepper. Add green beans and drained onions; toss to coat. Transfer salad to platter and serve.

GREEN BEANS WITH MINT VINAIGRETTE AND PICKLED ONION



Green Beans With Mint Vinaigrette and Pickled Onion image

Make and share this Green Beans With Mint Vinaigrette and Pickled Onion recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon salt, plus more, to taste
3 lbs green beans, ends trimmed
1 1/2 cups white wine or 1 1/2 cups cider vinegar
1 large white onion, peeled and cut crosswise into 1/8 inch thick slices
3 tablespoons sugar
1 shallot, minced
2 teaspoons Dijon mustard
1 tablespoon chopped of fresh mint
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
5 tablespoons olive oil
fresh ground pepper, to taste

Steps:

  • Bring a large saucepan two-thirds full of water to a boil over high heat.
  • Add the 1 Tbs salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes.
  • Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.
  • In a small saucepan over medium heat, combine the white wine vinegar, onion, sugar and salt, to taste.
  • Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes.
  • Remove from the heat and let cool.
  • In a small bowl, stir together the shallot, mustard, mint and Champagne vinegar.
  • Gradually whisk in 4 Tbs of the olive oil.
  • Season with salt and pepper and set the vinaigrette aside.
  • In a large sauté pan over medium heat, warm the remaining 1 Tbs olive oil and add the beans.
  • Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes.
  • Drain the onions, discarding the vinegar, and add the onions to the beans.
  • Cook until warmed through, about 2 minutes more.
  • Add the vinaigrette and toss well to coat.
  • Transfer to a warmed serving dish.

Nutrition Facts : Calories 193.2, Fat 8.7, SaturatedFat 1.2, Sodium 899.8, Carbohydrate 20.5, Fiber 6.2, Sugar 8.4, Protein 3.5

GREEN BEANS WITH ROASTED ONIONS



Green Beans with Roasted Onions image

Categories     Onion     Side     Roast     Thanksgiving     Vinegar     Green Bean     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 7

Nonstick vegetable oil spray
6 medium onions (about 2 1/2 pounds), peeled, each cut vertically through root end into 12 to 14 wedges
6 tablespoons (3/4 stick) butter
2 cups canned low-salt chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds slender green beans, ends trimmed

Steps:

  • Preheat oven to 450°F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets.
  • Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes.
  • Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.
  • Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
  • Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.

GREEN BEANS WITH CARAMELIZED ONIONS



Green Beans with Caramelized Onions image

One more easy and delicious way to cook green beans! Balsamic vinegar and brown sugar add great flavor to this dish.

Provided by MrsEl

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh green beans
1 medium sweet onion
2 tablespoons butter
2 tablespoons brown sugar
1 -2 teaspoon balsamic vinegar

Steps:

  • Cook green beans in boiling water.
  • Drain.
  • (This can be done ahead.).
  • Cut onions into thin slices, and cut each slice in half.
  • Cook onions in a nonstick skillet over medium-high heat, stirring occasionally until onions are golden brown.
  • (Original recipe says do not stir onions first 5-10 minutes.) Reduce heat to medium; stir in butter and brown sugar.
  • Add green beans; cook 5 minutes or until thoroughly heated.
  • Toss with vinegar.

Nutrition Facts : Calories 124.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 60.8, Carbohydrate 17.5, Fiber 3.5, Sugar 11.8, Protein 2.5

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  • Fill large bowl with ice and cold water. Cook beans in large pot of generously salted boiling water just until crisp-tender, 5 to 6 minutes. Drain. Place beans in bowl of ice water until cool. Drain well, then pat dry with kitchen towels. DO AHEAD Can be made 1 day ahead. Wrap beans in several layers of paper towels; enclose in large resealable plastic bag and chill. Bring to room temperature before using.
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Top Asked Questions

What is the best way to cook green beans?
Hide Images 1. In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. 2. Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. 3. In medium serving bowl, place beans; top with onion.
How do you pickle onions for beans?
Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture. In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat. Quick-pickling an onion tames its heat and gives it a beautiful pink color.
What are quick pickled green beans?
Quick pickled green beans are a snap to make and so flavorful. Brined with a spicy array of garlic, dill, mustard seed, peppercorns, and red pepper flakes, they are bursting with excitement. Aren’t they beautiful, all lined up in the jar?
How do you make canned green beans with vinegar?
Add water, vinegar, sugar, salt to a saucepan, bring it to boil over high heat, boiling until the sugar and salt are dissolved. Set the brine aside to cool. Wash and trim the beans, and arrange them in the jar. Add a garlic clove, a few sprigs of fresh dill, and spices.

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