Pickled Dilly Beans Recipes

PICKLED GREEN BEANS (DILLY BEANS)

Pickled Green Beans (Dilly Beans) 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.

Provided by Matthew Molus

Categories Lunch/Snacks

Time 25m

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.

PICKLED DILLY BEANS

Pickled Dilly Beans image

Easy to make dilly beans, one of my favourite pickles!

Provided by Kim Mills @ Homestead Acres

Categories Pickles

Time 30m

Number Of Ingredients 6

Ingredients

5 1/2 lb beans (green or yellow)
7 dill heads or weed
14 garlic cloves
7 tsp. pickling spice
8 cups vinegar
8 cups water

Steps:

Wash your beans and trims the ends off. Leave whole or cut in half or 2 inch long sections.
Combine vinegar and water for your brine and bring it to a boil.
In each pint jar place 1 head of dill or a bunch of dill weed, 2 cloves of garlic and 1 tsp. of pickling spice.
Fill the jars with beans and pour the brine mix over them leaving 1/2 inch of headroom. Release any air bubbles and wipe the jar rims clean, place the lids on finger tight. Then process in a water bath canner for 10 minutes.
When the beans have finished processing remove the jars from your canner and set on a towel. Leave them for 24 hours to let the seal harden. Refrigerate or reprocess any jars that haven't sealed.

DILLY PICKLED BEANS

Dilly Pickled Beans image

In preserving, as with most things, it's all about the right tool for the job. To the untrained eye, one Mason jar may look more or less like another, and while it's true they all get the job done, each has its strengths. There are two jars that have particular use: the Ball 12-oz. quilted jars and 24-oz. pint-and-a-half jars. Each of these is larger than their standard counterparts (half pint and pint, respectively), and each has a straight, cylindrical profile. This, then, makes them perfect for canning long, narrow things, like asparagus -- and green beans. They're an excellent project for the newbie preserver. It's as simple as packing the product into the jar, bringing a vinegar brine to a boil, and pouring same brine into the jar. They can be processed if you want them to be shelf-stable, but even if you just refrigerate them they'll keep for weeks. As if they'll last that long.

Provided by Sean Timberlake

Time 1h5m

Yield About 6 servings

Number Of Ingredients 8

Ingredients

1 pound green beans
2 cloves garlic, peeled
1 tablespoon red pepper flakes, or 1 serrano pepper, sliced
3 teaspoons dill seed, or several sprigs fresh dill weed
1 cup white vinegar
1/2 cup white wine vinegar
1/2 cup water
3 tablespoons pickling or canning salt

Steps:

Wash the green beans and trim their ends so that they are uniform. If needed, cut them further so that they will fit easily inside of the jars you are using to can them.
Divide the beans into sterilized canning jars, along with the garlic, pepper flakes and dill seed. In a small saucepan, bring the vinegars, water and pickling salt to a boil, until the salt dissolves.
Pour the pickling mixture over the green beans and cap the jars.
Process the jars in a boiling water bath for 10 minutes. Alternatively, allow to cool and refrigerate.
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

MOM'S DILL BEANS (PICKLED)

Mom's Dill Beans (Pickled) image

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

Ingredients

2 cups yellow beans
1 tablespoon pickling salt
2 tablespoons vinegar
1/2 teaspoon sugar
1 sprig dill
1 clove garlic, sliced

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

PICKLED GREEN BEANS

Pickled Green Beans image

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

Provided by Taste of Home

Time 30m

Yield 4 pints.

Number Of Ingredients 7

Ingredients

1-3/4 pounds fresh green beans, trimmed
1 teaspoon cayenne pepper
4 garlic cloves, peeled
4 teaspoons dill seed or 4 fresh dill heads
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup canning salt

Steps:

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.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PICKLED GREEN BEANS

Pickled Green Beans image

I use these in Bloody Marys, instead of celery sticks, and they are always a hit!

Provided by Kimber

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

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

2 pounds fresh green beans, rinsed and trimmed
4 cloves garlic, peeled
8 sprigs fresh dill weed
4 teaspoons salt
2 ½ cups white vinegar
2 ½ cups water

Steps:

Cut green beans to fit inside pint canning jars.
Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 39 calories, Carbohydrate 8.6 g, Fat 0.1 g, Fiber 3.9 g, Protein 2.2 g, Sodium 1169.9 mg, Sugar 1.6 g

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

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PICKLED DILLY BEANS – GARDEN BETTY

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REFRIGERATOR DILLY BEANS RECIPE - COUNTRY LIVING

2014-05-28 Lift out, drain, and place on the counter. Divide fresh dill, garlic, mustard seeds, dill seeds, cayenne, and green beans between the 2 jars, packing beans in lengthwise. In a small saucepan, combine vinegar, water, salt, and sugar and bring to a boil over high heat, stirring until salt and sugar dissolve. Pour boiling liquid over the green ...
From countryliving.com

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PICKLED DILL GREEN BEANS - HOW TO PICKLE GREEN BEANS

2015-08-18 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.
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