SWEET AND HOT QUICK PICKLED GREEN BEANS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time P1DT15m
Yield 3 pints
Number Of Ingredients 7
Steps:
- Place the beans in a heatproof container.
- In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.
- Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.
PICKLED GREEN BEANS QUICKLY CANNED BY FREDA
I am in the Process of Canning Green Beans, and I am also making "Pickled Green Beans", a Favorite on my dinner table. This is a very old Timey recipe my grandmother Frederica kobbe used to make also, in georgia. This recipe is In her Memory.
Provided by FREDA GABLE
Categories Other Appetizers
Time 3h
Number Of Ingredients 6
Steps:
- 1. Wash and clean and snap your beans.
- 2. Cook beans for 1/2 hr over Med. Heat. Immediately Cool beans in Cold Water.
- 3. Now, Bring the water, salt, and vinegar to a boil. Fill & Pack Hot Sterilized Jars with the green beans, Pour Boiling Hot Vinegar solution over the Beans in the Jars and Seal. No Need to Process. Ready in one Month to Eat. TIP: for extra crispness of your beans, add Alum the size of a walnut to the Vinegar Mixture, before filling jars. This is a very Old Method. My Grand Parents always made.
PICKLED GREEN BEANS QUICK REFER STYLE BY FREDA
This pickled green bean is Not actually canned. This one is made to serve a batch with your main meal. This one lasts about 2 weeks well in the refer.
Provided by FREDA GABLE @cookin4me
Categories Vegetables
Number Of Ingredients 9
Steps:
- Bring enough water to Boiling to cover green beans, add beans, cook 5 min. Drain the beans from the Boiling water. Immediately place cooked beans into Ice Water. Cool Drain beans from Ice water in collander, and set aside.
- In a sauce pan (non aluminum pan) add together; Dill seeds garlic, Mustard, sugar, pepper, salt, Vinegar and water. Bring this to a boil, and pour over the beans. Cover and keep in refer for about 8 hrs or over night. stir often as you can to mix well.
- Pack into Jars, seal with lids and rings. Keep in refer til serving time. Serve with your main meal. Keeps about 2 weeks well in refer.
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
PICKLED GREEN BEANS
I use these in Bloody Marys, instead of celery sticks, and they are always a hit!
Provided by Kimber
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Cut green beans to fit inside pint canning jars.
- Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
- Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
- In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
- Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 39 calories, Carbohydrate 8.6 g, Fat 0.1 g, Fiber 3.9 g, Protein 2.2 g, Sodium 1169.9 mg, Sugar 1.6 g
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
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
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