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
SPICY PICKLED OKRA AND GREEN BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 6h45m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
- Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
- Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.
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.
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 BEANS
The perfect accompaniment to a slow weekend Spicy Bloody Mary. A good use for a pound of end of summer pole beans. From Food & Drink from the LA Times
Provided by Busters friend
Categories Vegetable
Time 15m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Cook the beans in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and cool in a bowl of ice water. Strain and set aside in a shallow baking dish.
- In a medium saucepan, combine the vinegars, mustard seeds, peppercorns, salt, sugar, fennel seeds, pepper flakes, garlic, dill and bay leaves over high heat. Bring to a boil, and cook for 1 minute to dissolve the sugar and salt.
- Pour the vinegar solution over the beans to cover completely. Marinate, refrigerated for at least 24 hours. The beans will keep refrigerated for 3 to 4 weeks.
Nutrition Facts : Calories 19.1, Fat 0.4, Sodium 699.9, Carbohydrate 3.3, Fiber 1.1, Sugar 1.1, Protein 0.8
SPICY GREEN BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the oil and butter to a skillet over medium-high heat. When the butter is melted and hot, add the green beans and bell pepper and toss to coat. Add the red pepper flakes and some salt and toss again. Cook, stirring frequently, until the beans are crisp-tender, about 5 minutes.
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
SPICY PICKLED GREEN BEANS
Make and share this Spicy Pickled Green Beans recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 15m
Yield 26 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in a large saucepan; bring to a boil.
- Remove from heat; add garlic, dill, and peppers to pan. Let stand 1 minute.
- Pour vinegar mixture over beans in a large glass bowl; cover and refrigerate 1 week, stirring occasionally.
Nutrition Facts : Calories 16.5, Fat 0.1, Sodium 808.3, Carbohydrate 3.1, Fiber 0.8, Sugar 1.7, Protein 0.6
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From bhg.com
Servings 5Calories 42 per servingTotal Time 55 mins
- Wash beans; drain. If desired, remove ends and strings. Leave beans whole. In an uncovered 8-quart pot, cook beans and the 5 fresh chile peppers (if using) in enough boiling water to cover for 5 minutes; drain.
- Pack hot beans lengthwise into hot sterilized pint canning jars, cutting beans to fit, if necessary, and leaving a 1/2-inch headspace. Add one of the boiled chile peppers (if using) to each jar. Set aside.
- In a large stainless-steel, enamel, or nonstick heavy saucepan combine the 3 cups water, the vinegar, the snipped or dried dill, the pickling salt, sugar, garlic, and crushed red pepper. Bring to boiling, stirring until sugar dissolves.
- Pour hot liquid over beans in jars, maintaining the 1/2-inch headspace. If desired, add a head of fresh dill to each jar. Wipe jar rims; adjust lids and screw bands.
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- Snap the tips off of the green beans and place to green beans, lengthwise, into the jar so that you can keep the beans in a longer length. Keep the tops of the beans down to about where the shoulder of the jar. You will want to cover them with the liquid and still leave a little space at the top.
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- Trim the beans if necessary to make sure that they will fit in the jars you have. It is important that they stay submerged in the pickling liquid.
- Combine the water, vinegar, sugar and salt in a pot. Stir and bring to a simmer. While that is coming up, prepare your jars for canning. Place the rack in the canning pot and add enough filtered water to the pot to easily cover the size of jar you are preserving in. Bring the pot to a simmer. Add three tall 500 milliliter glass jars to the water to pasteurize. In a small pot, put the lids and cover with filtered water and bring to a simmer to pasteurize as well. Place a towel on the surface where the jars will land and have the jar lifter, canning funnel, magnetic wand and headspace gauge ready.
- Working with one jar at a time, remove a jar from the boiling water using the jar lifters. Drop in two cloves of garlic and a pinch of chili flakes. Add as many green beans as you can into the jar making sure that they don’t surpass a centimeter below the top of the jar. Using a canning funnel, fill with the jars with pickle brine until the first notch on the headspace gauge, about 0.5 centimeters. Wipe the rim with a moist towel, add a lid then screw a ring on finger-tight. Using the jar lifters again, carefully place the jar back in the pot and remove the next one. Repeat until all of the jars are filled and boil with the lid on to pasteurize for five minutes. Remove the lid and carefully remove the jars and place them on the towel again. Gently press the center of the lid to check and make sure the seal has held properly.
CRISP & SPICY PICKLED GREEN BEANS | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 32Estimated Reading Time 3 minsServings 4Total Time 1 hr
- Clean and sterilize 4 pint jars, lids and rings. Pack the garlic, peppers, green beans & dill heads into the 4 jars as tightly as you can.
- In a large saucepan, bring the vinegar, water and salt to a boil. Carefully pour the hot vinegar mixture over the beans in the jars (pouring in the center to avoid contact with the glass), leaving about 1/2 inch of space at the top.
- Gently bang the jars a bit to settle the contents and release the bubbles and add more liquid if needed. Clean the tops of the jars and top with lids, tightening the rings on.
- Put the jars in a hot water bath, bring to 180 – 185 degrees F, and pasteurize the beans by keeping them at 180 – 185 for 30 minutes. Turn off the heat in the bath and let the jars sit in the hot water for 10 minutes longer.
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- Add the garlic and bay leaf to the jar, using a chopstick or something similar to slide them down the sides of the jar.
- Bring vinegar, water, sugar, and salt to a boil in a small saucepan to make a brine, stirring to make sure sugar and salt are dissolved.
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- Prepare your canner, jars, lids, funnel, tongs, chopstick or thin plastic spatula (for removing air bubbles) and gather your ingredients.
- Make your pickling brine by combining salt, vinegar and water in a large stockpot. Bring to a boil.
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