Quick Pickled Green Beans Recipes

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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

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

SWEET AND HOT QUICK PICKLED GREEN BEANS



Sweet and Hot Quick Pickled Green Beans image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time P1DT15m

Yield 3 pints

Number Of Ingredients 7

1 pound green beans, trimmed
2 cups white vinegar
1 tablespoon mustard seeds
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon crushed red pepper
2 cloves garlic

Steps:

  • Place the beans in a heatproof container.
  • In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.
  • Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.

SPICY PICKLED GREEN BEANS



Spicy Pickled Green Beans image

Here's our favorite way to use up an abundance of green beans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 pints

Number Of Ingredients 7

3/4 pound trimmed green beans
4 thinly sliced cloves garlic
2 cups white vinegar
2 tablespoons coarse salt
1 tablespoon black peppercorns
2 teaspoons sugar
2 dried red chiles

Steps:

  • Arrange green beans and garlic in clean glass jars. In a saucepan, bring vinegar, salt, peppercorns, sugar, and chiles to a boil. Carefully pour mixture into jars, secure lids, and let cool to room temperature.

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

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 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

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

SPICY PICKLED GREEN BEANS



Spicy Pickled Green Beans image

A co-worker brought these pickled beans into work one day...I was hooked after one bite! And I was thrilled when a jar of my beans won first place at the local county fair.-Jill Darin, Geneseo, Illinois

Provided by Taste of Home

Time 30m

Yield 4 pints.

Number Of Ingredients 7

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 four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars., In a large saucepan, bring the water, vinegar and salt to a boil. , Carefully ladle hot mixture over beans, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

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.

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

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

QUICK PICKLED GREEN BEANS



Quick pickled green beans image

This summery side dish makes a delicious accompaniment to roast chicken

Provided by James Martin

Categories     Dinner, Side dish, Vegetable

Time 15m

Number Of Ingredients 6

450g green beans
4 shallots , finely sliced
1 ½ tbsp olive oil
3 tbsp red wine vinegar
1 ½ tbsp golden caster sugar
1 tbsp white or yellow mustard seeds

Steps:

  • Cook the beans in boiling, salted water until they've lost their 'squeakiness' but still have a bit of bite. Drain, plunge into cold water to cool, then drain again. Tip them into a kitchen roll-lined bowl and cover with a sheet of kitchen roll until ready to serve.
  • Mix together the sliced shallots, olive oil, vinegar, sugar and mustard seeds with some seasoning, then set aside.
  • To serve, toss the dressing through the beans in a serving bowl.

Nutrition Facts : Calories 68 calories, Fat 4 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

PICKLED GREEN BEANS



Pickled Green Beans image

Fresh and pickled green beans offsets the richness of meats and sauces, and jogs the taste buds awake with each tangy, crunchy, salty bite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 quarts

Number Of Ingredients 8

2 pounds green beans, ends trimmed
2 cups white-wine vinegar
2 1/4 cups water
3 tablespoons coarse salt
1 teaspoon whole black peppercorns
3/4 teaspoon cayenne pepper
2 garlic cloves, peeled
1/4 cup fresh dill

Steps:

  • Bring a large pot of water to a boil over high heat. Add the green beans, and cook until tender but still slightly crisp, 5 minutes. Using a slotted spoon, transfer beans to a colander, and let drain. Transfer to a heatproof bowl or storage container, and set aside.
  • Combine vinegar, water, salt, peppercorns, and cayenne pepper in a medium saucepan. Bring to a boil over high heat. Add garlic and dill, and remove from heat. While still hot, pour vinegar mixture over green beans; let cool slightly. Cover tightly, and store in the refrigerator up to 2 weeks.

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