This recipe is the same as my aunt's that we have been making for years - it's one of our family tradition too! It's a wonderful treat - they come out crisp tasty and not too spicy. If I have beans that are irregular I cut them into two inches pieces and then pack and process as specified. I have also substituted several dashes of cayenne pepper or our favorite hot sauce instead of using pepper flakes. I like the fresh dill best but have also used a tsp of dill seed or dried dill weed (or a combination of the two) if I can't get dill heads.
I make these - this exact recipe came from my Joy Of cooking book. I reduce the vinegar to 1 3/4 cups, add more kosher salt, crush several cloves of garlic and add 8-10 peppercorns and I usually use dried dill weed (cause fresh is hard to find!). I heat the water, vinegar and salt in the microwave while I am snipping the ends off of the green beans and cleaning them. I put the beans, garlic, dill, and peppercorns in the square tupperware container and pour the hot liquid over. Then I refrigerate for one week - they are ready to eat. YUM.
My sister-in-law gave me the recipe for these. But she adds a approx. 1/4 c apple cider vinegar. These go absolutely great in a bloody mary!
The taste of these dilly beans is fine, but the recipe proportions are all messed up. There is no way 2 1/2 pounds of beans will fit into six 1/2 pint jars. I believe the author meant pint jars (1/2 quart). I used 2 1/2 pounds of beans and doubled everything and put them in pint jars. I also cut the vinegar from 2 1/2C to 2C.
Excellent! Just enough heat and very crunchy! This recipe also works well with other veggies too- cauliflower, carrots, cabbage, bell peppers, or a mixture of whatever you like.
This recipe is AWESOME!!! I use them as pickles on sandwiches. I added 1/3 a jalapeno to make it hot. To die for!!! Thanks for the recipe. It is bound to be a family fav for a long time. I have made 4 batches so far.
Boil those jars, don't just simmer, remember that canning is in part germ warfare. I live in the mountains, so I boil them for 20 minutes or so, but if you're not, 15 will do. You have to cook what's in the jars to make it safe, even if it is pickled.
That said, the recipie itself is very good and even with the extra cooking, mine turn out crisp and delicious. I like them better with a small garlic clove added to each jar rather than just cooked in the brine. I also like to add about 1/2 tsp granulated sugar to each jar, it mellows the flavor without making them sweet.
This is a really great thing to do with green beans when your garden is full of them.. I made some up to try and to my surprise they are wonderful. My 7 year old daughter loves them a little spicy but I also added cider vinegar with the white and I also used wax beans. Very yummy will make again.
This recipe was cake. No, really. Even *I* was able to make it and not mess it up. And under a half hour, nonetheless. I made only one change and that was adding 1/2 sliced onion, divided, to both jars. That's it. Super simple. I know I have to wait three weeks to try one but I doubt I'll wait that long. It's taking everything I have to sit here and not eat one now. It smells amazing. I'll update my review once I've been able to try one. EDITED: Tried one five hours after it first went in the fridge--THE BEST PICKLED GREEN BEANS I'VE EVER HAD. EVER. BUT, next time, I'd cut back on the salt. The longer it sits, the saltier mine got.
