Best 6 Ginger And Chili Pickled Green Beans Recipes
**Discover a delightful culinary journey with pickled green beans, where tangy ginger and fiery chili harmonize to create an unforgettable taste sensation.**
Embark on a pickling adventure with three tantalizing recipes that capture the essence of zesty pickled green beans. From the classic combination of ginger and chili to the vibrant flavors of mustard and turmeric, these recipes offer a symphony of tastes that will tantalize your palate.
In the first recipe, green beans are submerged in a brine of vinegar, sugar, ginger, and chili, resulting in a crisp and tangy pickle that bursts with flavor. The second recipe introduces mustard seeds and turmeric, adding a golden hue and a delightful pungency to the mix. The third recipe incorporates garlic and dill, creating a pickle with a garlicky aroma and a refreshing herbal finish.
With detailed instructions and helpful tips, these recipes guide you through the pickling process, ensuring perfect results every time. Whether you're a seasoned pickler or a novice just starting, these recipes will inspire you to create your own pickled green bean masterpieces.
So, gather your ingredients, prepare your jars, and get ready to embark on a pickling adventure that will leave your taste buds dancing with joy.
HONEY GINGER GREEN BEANS
Fresh green beans flavored with honey, soy sauce, garlic, and ginger.
Provided by JuliaC
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
- Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 45.4 g, Fat 0.2 g, Fiber 4.2 g, Protein 3.5 g, Sodium 805.5 mg, Sugar 36.8 g
GREEN BEANS WITH GINGER AND GARLIC
Here is a recipe for fresh green beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to do before the meal than to assemble everything over high heat.
Provided by Julia Moskin
Categories easy, quick, side dish
Time 20m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
- When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 285 milligrams, Sugar 4 grams, TransFat 0 grams
GINGER GREEN BEANS
The bright gingery sauce on these green beans is delicious and so simple to whip up. It's perfection on either hot or cold beans, but I also really love it tossed with cooked shrimp. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry. , In a blender or food processor, combine the remaining ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 59 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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
GINGER AND CHILE PICKLED GREEN BEANS
Sunset Magazine says " These zingy pickles take only about an hour to prepare, but provide many months' worth of snacking. Serve them alongside burgers, add to Bloody Marys, or just eat them straight from the jar."
Provided by DailyInspiration
Categories Beans
Time 1h10m
Yield 6 jars
Number Of Ingredients 7
Steps:
- Gather canning equipment and heat water in a canner as directed by your canner instructions.
- Heat vinegar, 3 1/2 cups water, the salt and sugar together in a medium pot until boiling. Put a ginger slice, garlic clove, and chile in each of 6 pint-size canning jars. Pack jars with green beans.
- Pour hot liquid over beans, leaving a 1/2-inch headspace at the top. Put lids on top and screw on rings firmly - but don't force.
- Process jars 10 minutes. Check that jars are sealed and store in a cool, dark place up to 2 years, or chill any that didn't seal; they'll keep up to 1 month.
Nutrition Facts : Calories 128.3, Fat 0.6, SaturatedFat 0.1, Sodium 9449.8, Carbohydrate 21.8, Fiber 6.4, Sugar 11.9, Protein 4.4
INDONESIAN GREEN BEANS WITH GINGER & CHILI
Make these hot or mild it's up to you. I have used Jalapenos but then I usually use 3 or 4, with red hot chillies I usually use 2. This is nice served with marinated baked tofu
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a wok or skillet- when hot add the oil and let it get hot Saute the chilies and other seasoning for about 1 minute Add onions & beans, saute for 2 minutes Add water and salt, cover and simmer for 4 minutes Add bean sprouts cover and simmer 1 minute longer Serve over rice or noodles.
Tips:
- Use fresh, young green beans for the best results.
- Trim the beans and cut them into 2-inch pieces.
- Blanch the beans in boiling water for 2-3 minutes, then drain and rinse them in cold water.
- Make the pickling solution by combining vinegar, sugar, ginger, chili peppers, garlic, and mustard seeds in a saucepan. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
- Pour the pickling solution over the beans and let them cool to room temperature.
- Store the pickled beans in a jar in the refrigerator for at least 2 weeks before eating.
Conclusion:
These ginger and chili pickled green beans are a delicious and easy-to-make side dish. They are perfect for potlucks, picnics, or as a snack. The beans are crunchy and flavorful, with a slight kick from the chili peppers. The pickling solution is also very versatile and can be used to pickle other vegetables, such as carrots, cucumbers, or radishes.
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