SPICY DILLY BEANS
These are great beans to use in Bloody Mary's, or on an appetizer tray, or in your brown bag. I recommend starting with the 1/4 tsp. cayenne unless you know you really like the extra heat. Prep time does not include preparing the jars for canning.
Provided by Miss Annie
Categories Lunch/Snacks
Time 1h
Yield 6 Pints
Number Of Ingredients 8
Steps:
- Prepare jars for canning.
- Bring vinegar, salt and water to a boil.
- In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill.
- Pack jars with fresh green beans, packed lengthwise.
- Do not snap beans.
- Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.
DILLY CAYENNE PEPPER GREEN BEANS
Make and share this Dilly Cayenne Pepper Green Beans recipe from Food.com.
Provided by Dancer
Categories Beans
Time 30m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Pack beans, lengthwise, into hot jars, leaving 1/4-inch head space.
- For each pint, add 1/4 teaspoon cayenne, 1 garlic clove, and 1 head dill.
- Combine remaining ingredients and bring to boiling.
- Pour boiling hot over beans, leaving 1/4-inch head space.
- Adjust caps.
- Process pints and quarts 10 minutes in boiling water bath.
DILLY BEANS
These beans are a delicious pickle, and they work well on sandwiches, in salads, and also in bloody marys. I like to use the thin French haricots verts in this recipe, but you can also use regular green beans, if you'd like. All the spice amounts are to taste; if you'd like your Dilly Beans to be really hot you can double the amount of red pepper, or add other spices, if you wish. Just don't alter the vinegar to water ratio (unless you are altering it to add MORE vinegar, not less). If you use less vinegar than is called for here, your final product may not have the proper pH for safe water bath canning. If you like, you can add 1/4 teaspoon of Pickle Crisp to each jar to help keep the beans crisp. Add it to the jars when you add the spices. "Cooking Time" is processing time.
Provided by xtine
Categories Vegetable
Time 40m
Yield 5 pints
Number Of Ingredients 9
Steps:
- Trim the beans to fit in the jars - you want them to stand up on end. Trim them so you are leaving 1" headspace between the tops of the beans and the top of the jar.
- Sterilize 5 wide mouth pint jars by boiling them in water for 10 minutes.
- In a large saucepan, combine the vinegar, water, and salt, and bring to a boil. Stir well to make sure all the salt is dissolved. Cover and keep at a low simmer while you pack the jars.
- After sterilizing the jars, distribute the spices evenly among them. Place 1 sprig of dill, 1 clove of garlic,1/2 teaspoon of crushed red pepper flakes, 1/4 teaspoon dill seed, and 3 black peppercorns in each jar.
- Pack the jars with the trimmed beans, making sure to leave 1" headspace.
- Bring the vinegar/water mixture back to a boil, and ladle it into the packed jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any brine which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
Nutrition Facts : Calories 103.9, Fat 0.5, SaturatedFat 0.1, Sodium 7003.6, Carbohydrate 16.1, Fiber 5.2, Sugar 6.8, Protein 3.6
PICKLED GREEN BEANS (AKA DILLY BEANS)
Make and share this Pickled Green Beans (Aka Dilly Beans) recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 35m
Yield 2 pounds
Number Of Ingredients 7
Steps:
- Prep your canning pot by inserting a rack to keep your jars off the bottom of the pot, place pint jars in and fill it with water. Bring to a boil to sterilize while you prepare the rest of your ingredients.
- Wash and trim your beans so that they fit in your jar. If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attending.
- Combine vinegar, water and salt in a medium saucepan and bring to a boil. While it's heating up, pack your beans into the jars, leaving 1/2 inch headspace (distance between the tops of the beans and the rim of the jar).
- To each jar, add 1/4 to 1/2 teaspoon cayenne pepper, 1 clove of garlic and 1 teaspoon dill seeds.
- Pour the boiling brine over the beans, making sure to leave that 1/2 inch headspace.
- Use a plastic knife to remove air bubbles from jar by running it around the interior of the jar. Wipe the rims and apply the lids and rings.
- Process for 5 minutes in a boiling water bath (remember that you don't start timing until the pot has come to a roiling boil).
- These beans want to hang out for a least two weeks before eating, to thoroughly develop their flavor.
Nutrition Facts : Calories 398.4, Fat 1.9, SaturatedFat 0.3, Sodium 14216.4, Carbohydrate 77.8, Fiber 19.1, Sugar 8.9, Protein 16.7
DILLY BEANS
Spicy pickled green beans made the old fashioned way. This was my Grandmother's recipe, I hope you enjoy!
Provided by RIIHI
Categories Side Dish
Time 35m
Yield 32
Number Of Ingredients 10
Steps:
- Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
- Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.
- In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
- Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.
Nutrition Facts : Calories 41.6 calories, Carbohydrate 7.2 g, Fat 0.9 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 3481.3 mg, Sugar 1.2 g
PICKLED GREEN BEANS (DILLY BEANS)
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
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.
DILLY BEANS
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody Mary garnish. Here's the recipe.
Provided by Kevin West
Categories Side Low Fat Backyard BBQ Green Bean Summer Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 quarts
Number Of Ingredients 7
Steps:
- Stir salt and 1 gallon warm water in a large bowl until salt is dissolved. Let brine cool to room temperature.
- Layer beans with remaining ingredients in a large ceramic, glass, or stainless-steel mixing bowl. Add brine to cover. Pour remaining brine into a resealable plastic bag; seal and place on beans to submerge. Cover bowl with a clean kitchen towel. Let stand at room temperature until bubbles form around edge of bowl, 4-5 days.
- Spoon off any foam from surface of brine. Continue to let stand at room temperature, discarding foam as necessary, until beans are pickled, about 2 weeks.
- Using a slotted spoon, divide beans, herbs, and spices among 3 clean 1-quart jars. Set a strainer with 2 layers of cheesecloth over a large pitcher; pour brine through strainer. Pour over beans in jars, leaving 1/2" space on top. Cover; chill up to 2 months.
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