MOM'S DILL BEANS (PICKLED)
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
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
DILL YELLOW BEANS
My sister-in-law gave me this recipe years ago. I put them down in pints. They are lovely with a sandwich. Make the brine 3 1/2 times for 12 pints.
Provided by NoraMarie
Categories Low Protein
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Boil whole beans for 8 minutes.
- Pack in jars standing up.
- Put 1 teaspoons dill seed, 1/2 teaspoon salt, 1/4 teaspoons turmeric in each jar.
- Boil the vinegar, water, and sugar together; pour over beans.
- Put hot lids on jars and seal.
- Put in water bath for 10 minutes.
Nutrition Facts : Calories 136.8, Sodium 98.1, Carbohydrate 33.5, Sugar 33.3
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
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GOOD OLD-FASHIONED PICKLED DILLY BEANS - GROW A …
From growagoodlife.com
Cuisine AmericanTotal Time 45 minsCategory CanningCalories 63 per serving
- Prepare your jars and lids by washing in warm, soapy water, and rinsing well. Place your jar rack into a small water bath canner or large pot. Add water to cover the jar and boil for 10 minutes to sterilize. Turn off heat and add the lids to the warm pot to soften.
- Combine the salt, vinegar, and water and a large pot. Bring to a boil, reduce the heat, and simmer for 10 minutes.
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