DILLY PICKLED BEANS
In preserving, as with most things, it's all about the right tool for the job. To the untrained eye, one Mason jar may look more or less like another, and while it's true they all get the job done, each has its strengths. There are two jars that have particular use: the Ball 12-oz. quilted jars and 24-oz. pint-and-a-half jars. Each of these is larger than their standard counterparts (half pint and pint, respectively), and each has a straight, cylindrical profile. This, then, makes them perfect for canning long, narrow things, like asparagus -- and green beans. They're an excellent project for the newbie preserver. It's as simple as packing the product into the jar, bringing a vinegar brine to a boil, and pouring same brine into the jar. They can be processed if you want them to be shelf-stable, but even if you just refrigerate them they'll keep for weeks. As if they'll last that long.
Provided by Sean Timberlake
Time 1h5m
Yield About 6 servings
Number Of Ingredients 8
Steps:
- Wash the green beans and trim their ends so that they are uniform. If needed, cut them further so that they will fit easily inside of the jars you are using to can them.
- Divide the beans into sterilized canning jars, along with the garlic, pepper flakes and dill seed. In a small saucepan, bring the vinegars, water and pickling salt to a boil, until the salt dissolves.
- Pour the pickling mixture over the green beans and cap the jars.
- Process the jars in a boiling water bath for 10 minutes. Alternatively, allow to cool and refrigerate.
- Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
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Ken Howard
[email protected]These beans are also great for making pickled bean salad. Just add some chopped onion, celery, and mayonnaise to the beans and you're good to go!
Marelize Kleynhans
[email protected]I like to add a little bit of heat to my dilly pickled beans by adding a few red pepper flakes to the vinegar solution.
Kayser Ayman
[email protected]These beans are a great way to use up leftover beans from a pot of chili or soup.
md Taufik
[email protected]I'm not a big fan of dill, so I used a different herb in this recipe. It turned out great!
Xamda Bashe
[email protected]I followed the recipe exactly, but my beans turned out mushy. I'm not sure what went wrong.
Kamona Adrita Mony
[email protected]These beans are a bit too sour for my taste. I think I'll use less vinegar next time.
Lexi Crutchley
[email protected]I've been making these dilly pickled beans for years and they're always a hit. I love the way the dill and vinegar give the beans a tangy flavor.
SN EMON
[email protected]These dilly pickled beans are a great way to add some extra flavor to your meals. I like to add them to salads, sandwiches, and wraps.
Lekhanya Ntheoleng
[email protected]I love the sweet and tangy flavor of these beans. They're the perfect addition to a summer picnic or barbecue.
Orsha Jahan
[email protected]These beans are so easy to make and they taste amazing. I will definitely be making them again.
Nevz Otukolo
[email protected]I made these dilly pickled beans for a party and they were a hit! Everyone loved them.
Yousif Muthana
[email protected]These dilly pickled beans are a delicious and easy snack or side dish. They're also a great way to use up extra beans from your garden.