No Canning Dilly Beans Recipes

NO CANNING DILLY BEANS

NO CANNING DILLY BEANS image

Yield 20

Number Of Ingredients 7

Ingredients

2 lbs of green beans
1/4 C. Salt
4 heads of dill
4 cloves of garlic
1 tsp. Cayene pepper
2 1/2 C. vinegar
2 1/2 C. Water

Steps:

Pack beans w/garlic, dill & cayene leaving 1/3" head space in pint container. Combine remaining ingredients and bring to boil. Pour over beans. Cover with seal and place upside down overnight.

CRISP PICKLED GREEN BEANS

Crisp Pickled Green Beans 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 Recipes Canning and Preserving Recipes Pickled

Time 1h10m

Yield 48

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, Carbohydrate 1.8 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 0.3 g

DILLY BEANS

Dilly Beans image

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

Ingredients

6 cups water
1 cup pickling salt
6 cups distilled white vinegar
8 heads fresh dill weed
½ cup pickling spice
½ cup mustard seed
8 dried red chile peppers
16 cloves garlic, peeled
1 teaspoon alum
5 pounds fresh green beans, rinsed and trimmed

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

DILLY BEANS

Dilly Beans image

These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody Mary garnish. Here's the recipe.

Provided by Kevin West

Categories Side Low Fat Backyard BBQ Green Bean Summer Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 3 quarts

Number Of Ingredients 7

Ingredients

2/3 cup coarse sea salt
2 pounds small, tender green beans or yellow wax beans, trimmed
6 fresh dill sprigs
6 small garlic cloves, smashed
3 small dried red chiles (such as cayenne or chile de árbol)
1 tablespoon dill seeds
1 teaspoon black peppercorns, crushed

Steps:

Stir salt and 1 gallon warm water in a large bowl until salt is dissolved. Let brine cool to room temperature.
Layer beans with remaining ingredients in a large ceramic, glass, or stainless-steel mixing bowl. Add brine to cover. Pour remaining brine into a resealable plastic bag; seal and place on beans to submerge. Cover bowl with a clean kitchen towel. Let stand at room temperature until bubbles form around edge of bowl, 4-5 days.
Spoon off any foam from surface of brine. Continue to let stand at room temperature, discarding foam as necessary, until beans are pickled, about 2 weeks.
Using a slotted spoon, divide beans, herbs, and spices among 3 clean 1-quart jars. Set a strainer with 2 layers of cheesecloth over a large pitcher; pour brine through strainer. Pour over beans in jars, leaving 1/2" space on top. Cover; chill up to 2 months.

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