-
-
My review
Crisp Pickled Green Beans
Jani Whitsett
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 8 calsOriginal recipe yields 48 servings (6 - half pint jars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 8 calories; 0 g fat; 1.8 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 583 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 99128 Ratings
-
-
-
-
-
Most helpful positive review
4/9/2008
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 hav...
Most helpful critical review
8/27/2011
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 jar...
Most helpful
Most positive
Least positive
Newest
4/9/2008
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 hav...
8/4/2009
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 usuall...
7/16/2008
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!
8/17/2009
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.
8/27/2011
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 jar...
9/18/2008
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...
7/29/2007
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 sp...
9/23/2012
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...