Sweet And Hot Quick Pickled Green Beans Recipes

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SWEET PICKLED GREEN BEANS



Sweet Pickled Green Beans image

We love dilly beans, but using a sweet brine and dried chile peppers gives pickled green beans a unique twist.

Provided by EatingWell Test Kitchen

Categories     Healthy Potluck Side Dish Recipes

Time 30m

Number Of Ingredients 6

2 pounds green beans, stem ends trimmed (about 9 cups)
6-18 small whole dried chile peppers
3 cups distilled white vinegar or cider vinegar
3 cups water
1 ½ cups sugar
1 tablespoon plus 1 teaspoon sea salt

Steps:

  • Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the green beans, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the beans to the ice water to cool. Repeat with the remaining beans.
  • Drain the cooled beans and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 to 3 chile peppers to each jar.
  • Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
  • Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the beans completely. (Discard any leftover brine.)
  • Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 12 calories, Carbohydrate 2 g, Fiber 1 g, Sodium 37 mg, Sugar 1 g

HOT PICKLED GREEN BEANS:



Hot Pickled Green Beans: image

I enjoyed these when I was in New Orleans Garnishing a Bloody Mary and had to come home and duplicate them. They can also be enjoyed as a side. Having a nice kick to them. Nice for gift giving.

Provided by Rita1652

Categories     Vegetable

Time 45m

Yield 1 1/2 pounds, 24 serving(s)

Number Of Ingredients 13

1 1/2 cups water
1 teaspoon pickling salt
1 tablespoon agave syrup or 1 tablespoon honey
2 cups vinegar, 5% acidity
1/2 teaspoon mustard seeds
1/2 teaspoon dill seed
1/2 teaspoon coriander seed
bay leaf
2 teaspoons whole black peppercorns
1 chile, sliced in 8 long strips
6 garlic cloves, peeled
1 1/2 lbs string beans, trimmed
1 teaspoon salt

Steps:

  • In a small saucepan, over high heat, bring the first 9 ingredients to a boil, then turn off the heat, stirring until dissolved. Add the chilies and garlic. Remove from heat.
  • Wash and trim the green beans. Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
  • Pack beans in sterilized jars then cover with the vinegar mixture.
  • Place lids and caps on cleaned rimmed jars.
  • Process in a hot water bath for 5 minutes, remove and cool in a draft free spot for 24 hours.
  • You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.
  • I canned 2 jars and the 3rd was what I had left over for munching which was refrigerated.

Nutrition Facts : Calories 14.7, Fat 0.1, Sodium 196.6, Carbohydrate 2.5, Fiber 0.8, Sugar 1, Protein 0.6

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

SPICY PICKLED GREEN BEANS



Spicy Pickled Green Beans image

These snappy, spicy, garlicky beans are tasty on a relish tray, nestled alongside a hot dog, or used as a stirrer for a Bloody Mary. A blend of crushed red pepper and cayenne creates a well-rounded heat.

Provided by Marisa McClellan

Time 45m

Yield 24

Number Of Ingredients 8

2 cups apple cider vinegar
2 cups water
2 tablespoons pickling salt
6 cloves garlic, crushed
3 teaspoons dill seed
1 ½ teaspoons crushed red pepper
¾ teaspoon cayenne pepper
2 pounds fresh green beans, trimmed

Steps:

  • Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
  • Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
  • Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
  • Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 18.4 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.8 g, Sodium 585.5 mg, Sugar 0.6 g

SWEET AND HOT GREEN BEANS



Sweet and Hot Green Beans image

Categories     easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 3

1/2 pound green beans
1 tablespoon honey mustard
Dash of salt

Steps:

  • Wash and trim the green beans; steam about 7 minutes.
  • Drain, and put in a serving dish. Toss with mustard, then add salt.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 167 milligrams, Sugar 4 grams, TransFat 0 grams

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.

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