Green Beans With Dill Recipes

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.

Steps:

• In a small skillet, saute the onion in butter and oil until tender. Add green beans; cook for 2-3 minutes or until heated through. Stir in the pickle juice, sugar and dill; toss to coat. Serve with a slotted spoon.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.
• Roast the green beans in the preheated oven until cooked through, about 20 minutes.
• Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.

Steps:

• Place fresh green beans in a saucepan with vegetable broth and dill.
• Cover; bring to a boil.
• Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
• Drain.
• Stir in butter, adding salt & freshly ground black pepper to taste.
• Serve and enjoy!

Steps:

• Place frozen green beans in saucepan with boiling water, bouillon cube, and dill.
• Cover; bring to a boil.
• Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender.
• Drain.
• Stir in butter and serve.

Steps:

• Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well.
• In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir.
• In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well.
• Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.

Steps:

• To prepare beans, trim both ends with a paring knife, or snap off. Cut beans in half into approximately equal-size pieces, then carefully split each bean in half lengthwise with a paring knife.
• Bring 1 tablespoon butter and 1/2 cup water to a boil in a large skillet. Add beans. Cover; cook over medium-low heat until tender, 16 to 20 minutes.
• Toss with remaining tablespoon butter and dill. Season with salt and pepper. Serve warm.