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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Md Chounkhan
[email protected]These pickled beans are a great addition to any picnic or potluck.
Cessar D
[email protected]I like to add a few red pepper flakes to the brine for a little extra spice.
Asif Vlog
[email protected]These beans are a great way to use up leftover green beans.
True Lord
[email protected]Overall, I thought the recipe was just okay. I wouldn't make it again.
Lelly Nice
[email protected]The beans took longer to pickle than the recipe said. I had to wait an extra week before they were ready.
MUKUVE IMMANUEL
[email protected]I found the recipe to be a bit too complicated. I think there are easier ways to make pickled beans.
Nkosinathi Vilakazi
[email protected]The beans were a little too sour for my taste.
Obakeng Bridge
[email protected]I followed the recipe exactly and my beans turned out too salty. I think I'll use less salt next time.
Sonjoy Komer
[email protected]These are the best pickled beans I've ever had. I highly recommend them.
kazi nirob
[email protected]I've never been a fan of pickled beans, but these are really good. The dill really makes a difference.
faith olamide
[email protected]These pickled beans are so addictive! I can't stop eating them.
Pirya shrestha Pirya
[email protected]I love the sweet and tangy flavor of these beans. They're the perfect snack or side dish.
Rodney Minor
[email protected]Easy and delicious! I've made these pickled beans twice now and they're always a hit. The brine is simple to make and the beans are ready to eat in just a few days.
Raven Plant
[email protected]These dilly pickled beans are fantastic! I followed the recipe exactly and they turned out perfectly. The beans are crisp and flavorful, and the dill gives them a wonderful tang. I will definitely be making these again.