TANGY PICKLED GREEN BEANS
About 20 years ago I knew a very sweet elderly lady who used to make these for us. They were always so spectacular you could never eat just one bean. She wrote the recipe for me on a little note card one day. After finding it about 6 months ago I decided to try to make these again. They taste just as wonderful as they did back then. Everyone I've passed jars of these to have gone nuts over them. I hope you enjoy them as much as we have.
Provided by Seashorewalker
Categories < 60 Mins
Time 1h
Yield 10 Jars, 40 serving(s)
Number Of Ingredients 7
Steps:
- In each canning jar put the dill, garlic and red pepper flakes.
- Heat to a boil the water, vinegar and salt. Then set aside.
- Wash beans then cook for 15 minutes.
- Drain the beans then cut the ends off each bean. Cut each bean into pieces as desired that will fit into the canning jars.
- Note: The beans will be very soft at this stage but will later change to a perfect texture with a slight crisp.
- Fill each jar with the bean pieces.
- Fill each jar with the the liquid mixture.
- Seal each jar and boil entire sealed jar for 15 minutes.
- ADDITIONAL TIPS:.
- We let these sit in storage for 6 weeks before eating them. I'm not sure that is necessary to let them sit that long.
- When purchasing the green beans make sure they are fresh not frozen. I always purchase a little more than I need in case I run short at the very end.
- I usually end up making more of the liquid mixture as needed until all jars are full.
- The dill, garlic and pepper amounts listed are to fill PINT size pickling jars.
- Cooking the beans for 15 minutes does soften them initially but the canning process firms them up and they end up being perfect with just the right consistancy. Just trust me on this. I thought the first batch I made would end up being trash and have been surprised every since.
- I've been making these beans for years now. I've had cans sit on the shelf for over a year we've recently enjoyed and finished off. That part must be the boiling and sealing process that allows them to remain good for months like that.
- Recently I've started double and trippling the garlic pieces inside. The garlic ends up pickling too and is super good to eat right out of the jar.
Nutrition Facts : Calories 19.3, Fat 0.1, Sodium 1419.3, Carbohydrate 3.5, Fiber 1.6, Sugar 0.7, Protein 0.8
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.
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
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
TANGY GREEN BEANS
This vegetable side dish is delicately dressed with white wine vinegar and subtle mustard and garlic seasonings, rather than swimming in butter and salt.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Place beans and red pepper in a basket over 1 in. of boiling water in a saucepan. Cover and steam for 7-8 minutes or until crisp-tender. , Meanwhile, in a small bowl, whisk together the remaining ingredients. Transfer bean mixture to a serving bowl; add vinaigrette and stir to coat.
Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SPICY PICKLED GREEN BEANS
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
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.
SPICY PICKLED GREEN AND WAX BEANS
Get your vegetables even when you don't feel like cooking. Garlic and cayenne give green beans and wax beans a pleasant heat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
- Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).
SPICY PICKLED GREEN BEANS
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
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.
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