DILLED GREEN BEANS
Serve these beans on the side of a meal that you feel might need a little pick me up.
Provided by CHRISTYJ
Categories Side Dish Vegetables Green Beans
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 41.7 g, Fat 0.8 g, Fiber 6.8 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 488.9 mg, Sugar 29.4 g
PICKLED GREEN BEANS (DILLY BEANS)
This recipe was originally my Great Grandmother's I just recently found it in my Mother's stuff after she passed away a few months ago.
Provided by Matthew Molus
Categories Lunch/Snacks
Time 25m
Yield 10 Jars, 40 serving(s)
Number Of Ingredients 8
Steps:
- Clean and Cut beans to fit in tall Mason Jars. (one pint).
- Place ingredients 2-5 into each jar.
- Add beans to jar(s) until full.
- Bring to boil ingredients 6-8.
- Pour boiling liquid over beans.
- Tighten lids.
- Process in boiling water for 5 minutes. *Correction: Processing time should be 10-15 min, not 5.*.
- I use what ever amount of beans I have on hand and make the liquid accordingly.
GREEN BEANS, CARROTS OR CAULIFLOWER MARINATED IN DILL
Make and share this Green Beans, Carrots or Cauliflower Marinated in Dill recipe from Food.com.
Provided by littleturtle
Categories Cauliflower
Time 15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 12
Steps:
- If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.
- In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt.
- Let water return to a boil and cook veggies, uncovered until veggies are fork tender but still brightly colored (about 3 minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots).
- Drain immediately and cool.
- Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.
- Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.
- Cool, cover and chill overnight or as long as 2 weeks.
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
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