Best 7 Best Ever Pickled Beans Recipes

QUICK REFRIGERATOR PICKLED BEANS

Steps:

• Make the brine first, as it needs to cool. Combine the vinegar, water, sugar, salt and garlic in a small saucepan and heat to boiling. Remove from heat and let cool.
• Prepare the beans. Wash the beans and remove the stems but leave the tip on. Use the straightest ones, then fill the jar so you know exactly how many to use.
• Remove them from the jar and trim the bunch all at once with a sharp knife so that they will fit in the jar with about 1/2 inch of headroom.
• Blanch and shock the beans to preserve their colour and crispness. Bring a pot of water to a boil, then add the beans and boil for 30 seconds. Remove the beans and immediately plunge into an ice bath (a large bowl filled with ice and water) to stop the cooking. Drain and set aside.
• Sterilize the jar and lid by washing in hot soapy water, rinsing thoroughly and pouring boiling water over all. Let it stand for a few minutes.
• Fill the jar with the beans. Add the peppercorns, onion slice, red pepper flakes, and fresh dill. Carefully pour the cooled brine over top so that the beans are completely covered. Put the lid on tightly. Store in the refrigerator. Allow the flavours to develop for at least 2 days.
• These will last for about 2 weeks in the refrigerator.

SPICY GARLIC & DILL PICKLED BEANS RECIPE

Steps:

• Prepare your canner and jars.
• Wash and trim vine ends off beans. Remove strings from string bean varieties. Cut beans into jar-length pieces, being sure to leave enough room for a ½ inch of headspace between the top of the beans and the top of the jar.
• In a saucepan, bring salt, water and vinegar to a boil over medium high heat. Heat, stirring until salt has completely dissolved.
• Remove jars from the canner and place one clove of garlic, ¼ teaspoon of dried chilli flakes OR one whole chilli pepper and one head of dill in each hot jar.
• Pack each jar full of beans until you can't pack any more in. Then, cover with hot vinegar brine, leaving a ½ inch of headspace at the top.
• Jostle jars gently to allow any trapped air bubbles to escape. Wipe rims, place lids on top and screw bands down to fingertip tight.
• Process jars in a boiling hot water bath for 10 minutes. Then remove canner lid and wait another five minutes before removing jars. Allow to cool completely before storing in a cool dark place.

PICKLED GREEN BEANS

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.

TANGY PICKLED GREEN BEANS

Steps:

• In each canning jar put the dill, garlic and red pepper flakes.
• Heat to a boil the water, vinegar and salt. Then set aside.
• Wash beans then cook for 15 minutes.
• Drain the beans then cut the ends off each bean. Cut each bean into pieces as desired that will fit into the canning jars.
• Note: The beans will be very soft at this stage but will later change to a perfect texture with a slight crisp.
• Fill each jar with the bean pieces.
• Fill each jar with the the liquid mixture.
• Seal each jar and boil entire sealed jar for 15 minutes.
• ADDITIONAL TIPS:.
• We let these sit in storage for 6 weeks before eating them. I'm not sure that is necessary to let them sit that long.
• When purchasing the green beans make sure they are fresh not frozen. I always purchase a little more than I need in case I run short at the very end.
• I usually end up making more of the liquid mixture as needed until all jars are full.
• The dill, garlic and pepper amounts listed are to fill PINT size pickling jars.
• Cooking the beans for 15 minutes does soften them initially but the canning process firms them up and they end up being perfect with just the right consistancy. Just trust me on this. I thought the first batch I made would end up being trash and have been surprised every since.
• I've been making these beans for years now. I've had cans sit on the shelf for over a year we've recently enjoyed and finished off. That part must be the boiling and sealing process that allows them to remain good for months like that.
• Recently I've started double and trippling the garlic pieces inside. The garlic ends up pickling too and is super good to eat right out of the jar.

PICKLED GREEN BEANS

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.

PICKLED GREEN BEANS (DILLY BEANS)

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.

PICKLED GREEN BEANS

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.