Yield Makes 2 quarts Number Of Ingredients 8 Steps:
Bring a large pot of water to a boil over high heat. Add the green beans, and cook until tender but still slightly crisp, 5 minutes. Using a slotted spoon, transfer beans to a colander, and let drain. Transfer to a heatproof bowl or storage container, and set aside. Combine vinegar, water, salt, peppercorns, and cayenne pepper in a medium saucepan. Bring to a boil over high heat. Add garlic and dill, and remove from heat. While still hot, pour vinegar mixture over green beans; let cool slightly. Cover tightly, and store in the refrigerator up to 2 weeks.
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.
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.
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.
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.
Time 50m Yield 4-5 pints Number Of Ingredients 9 Steps:
In a medium saucepan combine 1 teaspoons. of the salt with the vinegar, sugar, garlic, bay leaves, onions, peppercorns and dill seed. Place the pan over moderate heat and bring liquid to a boil. Reduce heat to low, cover the pan and simmer for 30 minutes. Meanwhile, half fill another medium pan with water and bring to boil over moderate heat. Add remaining salt and beans and cook for 3 to 5 minutes. Remove the pan from heat and drain beans. Place them upright in dry, clean jars. Set aside. Remove vinegar mixture from heat. Strain the mixture over the beans up to the top of jars. Seal, and boil in a hot water bath for 10 minutes Store in a dark, cool place.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water. Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture. In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.
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.
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.
Yield 1 pint Number Of Ingredients 12 Steps:
Rinse green beans and break off stem ends. Put them into a pint jar, standing them up and squeezing as many into the jar as you can. There should be 1/2 inch of head space in the jar, so you may have to trim down some of the beans. Once you’ve cut them down to fit, take them out of the jar and sterilize the jar in a boiling water bath for 5 to 10 minutes. Using a jar grip, carefully remove the jar from the water and tip out all water. Place coriander seeds, mustard seeds, peppercorns and bay leaf in jar and fill with beans, standing them up in the jar. Push dill sprigs down into the jar. In a small saucepan, combine the vinegars, water, sugar, salt and garlic and bring to a boil. Reduce heat slightly and simmer 2 minutes. Pour into jar with green beans. The beans should be covered but there should still be 1/4 to 1/2 inch head space. Push garlic down into the jar. Seal jar and allow to cool, then refrigerate for up to 2 months. For best results wait 2 days before eating.
More about “pickled green beans recipes”
Time 30m Yield 4 x 450ml jars Number Of Ingredients 12 Steps:
Trim the stems from the green beans. In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the beans. Cover and leave to soak overnight, then rinse and drain. To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar, the sugar and the red onion, let the sugar dissolve, and bring to a simmer. Pack the beans into sterilised jars (see tip below), then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
