SWEET PICKLED GREEN BEANS
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
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
CRISP PICKLED GREEN BEANS
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
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
PICKLED GREEN BEANS
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
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
SWEET AND HOT QUICK PICKLED GREEN BEANS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time P1DT15m
Yield 3 pints
Number Of Ingredients 7
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.
PICKLED GREEN BEANS
Use up a glut of green beans by preserving them in a spiced pickling vinegar - serve with a slice of terrine, pâté or in a salad
Provided by Jane Hornby
Categories Side dish
Time 30m
Yield 4 x 450ml jars
Number Of Ingredients 12
Steps:
- Trim the stems from the green beans. In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the beans. Cover and leave to soak overnight, then rinse and drain.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar, the sugar and the red onion, let the sugar dissolve, and bring to a simmer.
- Pack the beans into sterilised jars (see tip below), then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 33 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium
SPICY PICKLED GREEN BEANS
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
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 PICKLED WAX BEANS
Green beans, cauliflower, carrots, or beets would also work in this preparation.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- In two quart-size glass jars, arrange beans upright and place 2 sprigs thyme in each jar. In a small saucepan, bring vinegar, sugar, garlic, fennel seeds, coriander seeds, mustard seeds, peppercorns, and 1 cup water to a boil over medium-high. Reduce heat and simmer 10 minutes. Let cool to room temperature.
- Pour cooled brine over beans, leaving a 1/2-inch space at top of each jar; seal and refrigerate at least 3 days before serving.
Nutrition Facts : Calories 78 g, Fiber 1 g
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- 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.)
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