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
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 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
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
SPICY PICKLED GREEN AND WAX BEANS
Get your vegetables even when you don't feel like cooking. Garlic and cayenne give green beans and wax beans a pleasant heat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
- Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).
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CRISP & SPICY PICKLED GREEN BEANS | SUMPTUOUS …
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4/5 (1)Estimated Reading Time 4 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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