Pickled Dilly Beans Recipes

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

Crisp Pickled Green Beans image

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

Ingredients

2 ½ pounds fresh green beans
2 ½ cups distilled white vinegar
2 cups water
¼ cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
¾ teaspoon red pepper flakes

DILLY PICKLED BEANS

In preserving, as with most things, it's all about the right tool for the job. To the untrained eye, one Mason jar may look more or less like another, and while it's true they all get the job done, each has its strengths. There are two jars that have particular use: the Ball 12-oz. quilted jars and 24-oz. pint-and-a-half jars. Each of these is larger than their standard counterparts (half pint and pint, respectively), and each has a straight, cylindrical profile. This, then, makes them perfect for canning long, narrow things, like asparagus -- and green beans. They're an excellent project for the newbie preserver. It's as simple as packing the product into the jar, bringing a vinegar brine to a boil, and pouring same brine into the jar. They can be processed if you want them to be shelf-stable, but even if you just refrigerate them they'll keep for weeks. As if they'll last that long.

Provided by Sean Timberlake

Time 1h5m

Yield About 6 servings

Number Of Ingredients 8

Dilly Pickled Beans image

Steps:

Wash the green beans and trim their ends so that they are uniform. If needed, cut them further so that they will fit easily inside of the jars you are using to can them.
Divide the beans into sterilized canning jars, along with the garlic, pepper flakes and dill seed. In a small saucepan, bring the vinegars, water and pickling salt to a boil, until the salt dissolves.
Pour the pickling mixture over the green beans and cap the jars.
Process the jars in a boiling water bath for 10 minutes. Alternatively, allow to cool and refrigerate.
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Ingredients

1 pound green beans
2 cloves garlic, peeled
1 tablespoon red pepper flakes, or 1 serrano pepper, sliced
3 teaspoons dill seed, or several sprigs fresh dill weed
1 cup white vinegar
1/2 cup white wine vinegar
1/2 cup water
3 tablespoons pickling or canning salt

PICKLED GREEN BEANS

This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. -Marisa McClellan, Philadelphia, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 4 pints.

Number Of Ingredients 7

Pickled Green Beans image

Steps:

Pack beans into 4 hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars., In a large saucepan, bring water, vinegar and salt to a boil., Carefully ladle hot liquid over beans, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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. Diabetic Exchanges

Ingredients

1-3/4 pounds fresh green beans, trimmed
1 teaspoon cayenne pepper
4 garlic cloves, peeled
4 teaspoons dill seed or 4 fresh dill heads
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup canning salt

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While jars are boiling, wash beans, trim stem ends, and cut into 4-inch lengths. Combine vinegar, salt, crushed red pepper, and 2 cups water in a 3-qt. stainless steel saucepan. Bring to a boil.
Place 2 dill sprigs and 1 garlic clove in each hot jar. Pack whole beans tightly in jars. Cover with hot pickling liquid, leaving 1/2-inch headspace. Seal and process jars, processing 5 minutes.
Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

Pickled Dilly Beans Recipes

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.

DILLY PICKLED BEANS

PICKLED GREEN BEANS

This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. -Marisa McClellan, Philadelphia, Pennsylvania

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