Recipe by Janis 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."
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2 1/2 pounds
fresh green beans
2 1/2 cups
distilled white vinegar
fresh dill weed
red pepper flakes
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Crisp Pickled Green Beans
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: < 1
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