SPICY PICKLED GREEN BEANS
A co-worker brought these pickled beans into work one day...I was hooked after one bite! And I was thrilled when a jar of my beans won first place at the local county fair.-Jill Darin, Geneseo, Illinois
Provided by Taste of Home
Time 30m
Yield 4 pints.
Number Of Ingredients 7
Steps:
- Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars., In a large saucepan, bring the water, vinegar and salt to a boil. , Carefully ladle hot mixture over beans, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
SPICY PICKLED GREEN BEANS
Here's our favorite way to use up an abundance of green beans.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
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.
SPICY PICKLED GREEN BEANS
These snappy, spicy, garlicky beans are tasty on a relish tray, nestled alongside a hot dog, or used as a stirrer for a Bloody Mary. A blend of crushed red pepper and cayenne creates a well-rounded heat.
Provided by Marisa McClellan
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
- Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
- Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 18.4 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.8 g, Sodium 585.5 mg, Sugar 0.6 g
SPICY PICKLED GREEN AND WAX BEANS
Get your vegetables even when you don't feel like cooking. Garlic and cayenne give green beans and wax beans a pleasant heat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
- Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).
SPICY PICKLED BEANS
I made these for our local state fair and won a blue ribbon. These go great with Bloody Mary's. I hope you enjoy!
Provided by NJdudette
Categories Vegetable
Time 50m
Yield 2 Pints, 16 serving(s)
Number Of Ingredients 15
Steps:
- Bring 2 quarts water and salt to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and place in a large bowl filled with ice water.
- Combine red wine vinegar and remaining ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar disolves.
- Pour over beans; cover and marinate in the refrigerator at least 24 hours OR place beans in pint jars; remove bay leaves; pour marinade into pint jars and seal. Process for 15 minute in a boiling water bath.
Nutrition Facts : Calories 59.4, Fat 0.5, Sodium 441, Carbohydrate 9.3, Fiber 1.3, Sugar 6.6, Protein 1
SPICY PICKLED OKRA AND GREEN BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 6h45m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
- Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
- Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.
SPICY PICKLED GREEN AND WAX BEANS
Steps:
- Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook the beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
- Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour the brine over the beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks more).
SPICY PICKLED WAX BEANS
I bought wax beans (yellow beans) yesterday at the farmer's market and wanted to test them in something different. With a few Google clicks I discovered this recipe on the Foodandwine website. A small batch of the pickled wax beans was prepared because I only had about 1 1/2 cups. A rectangular Pyrex glass container was used in...
Provided by C G
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Trim the stem ends so the beans fit into pint-size canning jars. Pack the beans into four 1-pint jars, tips down. Tuck in the garlic and the dill sprigs. Add 1 teaspoon each of the peppercorns and horseradish to each jar.
- 2. Original recipe: In a large jar, combine the vinegar with the salt and sugar. Close the jar and shake until the salt and sugar dissolve. Add the water and shake again. Pour the brine over the beans; if the beans are not completely submerged, top off the jars with water. Alternatively and what I did was placed the beans in one shallow rectangular glass container, whisked the other ingredients together and poured over the beans. Then the beans were topped off with about another 1/4 cup of white wine vinegar. Close the jars and refrigerate the beans for at least 24 hours before serving.
SPICY PICKLED GREEN BEANS
This version of pickled green beans is on the spicy side, but you can tone it down or remove the chili altogether if you prefer. Dill can also be added or not. These are not only a tasty, healthy snack, they also make the PERFECT garnish for a Bloody Mary!
Provided by Tess Geer
Categories Other Appetizers
Number Of Ingredients 9
Steps:
- 1. Trim green beans to 1/4 inch shorter than your jars. Blanche in boiling water for two minutes and immediately remove to ice water. Drain and set aside.
- 2. In a large saucepan, combine vinegar, water and salt and bring to a rolling boil over high heat.
- 3. In each hot, sterile jar, place 1 chili, sprig of dill if using and 1/8 teaspoon more or less of peppercorns. Tightly pack green beans into the jars so they are standing on their ends. Sprinkle with pickle crisp or place a grape leave in the jar. Place a lemon slice on top of each jar.
- 4. Fill each jar to within 1/4 inch of the tops with boiling brine. Seal jars with lids and rings. Process in a hot water bath with jars covered by a minimum of one inch of water for 10 minutes to process. Remove and place on a dish towel away from direct sunlight. After 24 hours, test jars for a seal. Refrigerate any jars that do not seal properly. Store jars in a cool, dark place for 2 to 3 weeks before eating.
- 5. *Chili peppers can be substituted with red pepper flakes to taste if desired.
SPICY PICKLED GREEN BEANS
The perfect accompaniment to a slow weekend Spicy Bloody Mary. A good use for a pound of end of summer pole beans. From Food & Drink from the LA Times
Provided by Busters friend
Categories Vegetable
Time 15m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Cook the beans in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and cool in a bowl of ice water. Strain and set aside in a shallow baking dish.
- In a medium saucepan, combine the vinegars, mustard seeds, peppercorns, salt, sugar, fennel seeds, pepper flakes, garlic, dill and bay leaves over high heat. Bring to a boil, and cook for 1 minute to dissolve the sugar and salt.
- Pour the vinegar solution over the beans to cover completely. Marinate, refrigerated for at least 24 hours. The beans will keep refrigerated for 3 to 4 weeks.
Nutrition Facts : Calories 19.1, Fat 0.4, Sodium 699.9, Carbohydrate 3.3, Fiber 1.1, Sugar 1.1, Protein 0.8
SPICY PICKLED GREEN BEANS
Make and share this Spicy Pickled Green Beans recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 15m
Yield 26 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in a large saucepan; bring to a boil.
- Remove from heat; add garlic, dill, and peppers to pan. Let stand 1 minute.
- Pour vinegar mixture over beans in a large glass bowl; cover and refrigerate 1 week, stirring occasionally.
Nutrition Facts : Calories 16.5, Fat 0.1, Sodium 808.3, Carbohydrate 3.1, Fiber 0.8, Sugar 1.7, Protein 0.6
PICKLED DILL SPICY GREEN BEANS
You can make these spicy or not. Just leave out the chili peppers if you don't want them spicy.
Provided by barbara lentz @blentz8
Categories Vegetables
Number Of Ingredients 8
Steps:
- Wash the beans and snip the ends. Blanch them in boiling water for 3 minutes. Then drain and place in ice bath to stop the cooking process.
- Place the vinegar in a saucepan. Add the pickling salt and bring just to a boil. Turn off the heat and let cool.
- Get 4 pint jars and place 2 garlic cloves in each. Place fresh dill in each. Divide up the peppercorns and mustard seeds in each jar and the red chilies.
- Stuff the green beans in each jar. Pour the cooled vinegar/salt solution into each jar leaving 1 inch headspace.
- Place the jars in a warm water bath on stove for 15 minutes. Let sit until sealed
SPICY PICKLED GREEN BEANS
These come out very crisp with a wonderful dill flavor and the hot pepper gives them a spicy kick. They are much better than store bought and the recipes that call for cooking the beans first.
Provided by Donna Graffagnino
Categories Other Snacks
Time 30m
Number Of Ingredients 9
Steps:
- 1. Sterilize 6 pint jars and lids on baking sheet in oven at 250* F for 20 minutes. Reduce heat to 225* F until all jars are used.
- 2. Start a canning pot with water and bring to a boil.
- 3. Take 1 green bean and measure it inside of the jar - cut it 1/4 inch from the top of the jar. Using that bean as a guide, line up a bunch of green beans with that one and cut them all the same length. Repeat with all of the green beans. Save cut ends as snaps for cooking in beans & peas, or freeze to use in vegetable stock or soups & stews.
- 4. In a large saucepan, stir together the vinegar, water, garlic cloves, and salt; bring to a rolling boil over high heat.
- 5. In each jar, place 1 sprig of dill or 1 tsp. dill seed and 1 cayenne pepper that has been stabbed with a knife, or 1/4 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their cut ends.
- 6. Remove brine from the heat, discard garlic and ladle the brine into the jars, filling to within 1/4 inch of the tops. Seal jars with lids and rings.
- 7. Place jars 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.
- 8. Refrigerate any jars that do not seal properly. Let green beans cure for 2 to 3 weeks before eating. Enjoy!
SPICY PICKLED GREEN BEANS
Steps:
- Trim and remove strings from the beans. Rinse well and set aside. Sterilize jars and lids in boiling water. When jars are cool enough to handle, fill each upright with beans until they are snug. Insert chiles and garlic cloves (preferably around outside so they can be seen). Divide peppercorns and dill among jars. Separately bring the water, vinegar and salt to a boil in a non-reactive sauce pan. Ladle the hot brine over the beans leaving about 1/2-inch head space. Wipe jar edge clean and screw on sterilized lid and band according to manufacturers instructions. Process in a boiling water bath for 12 minutes. Remove and allow to cool completely at room temperature away from drafts. Check lids to make sure proper seal has been attained. Store for at least one month before using to allow flavours to develop.
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