Refrigerator Dill Pickled Green Beans Recipes

REFRIGERATOR DILL PICKLED GREEN BEANS

Steps:

• Bring all ingredients except beans to boil in medium saucepan; simmer on low heat 5 min. Cool 5 min.
• Meanwhile, cook beans in large saucepan of boiling water 3 min. or just until bright green in color. Drain beans, then plunge immediately into bowl of ice water. Let stand 5 min.; drain well.
• Pack beans tightly into 4 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar. Pour vinegar mixture over beans; cool completely.
• Cover jars with lids. Refrigerate 24 hours before serving.

PICKLED GREEN BEANS

Steps:

• Bring a large pot of water to a boil over high heat. Add the green beans, and cook until tender but still slightly crisp, 5 minutes. Using a slotted spoon, transfer beans to a colander, and let drain. Transfer to a heatproof bowl or storage container, and set aside.
• Combine vinegar, water, salt, peppercorns, and cayenne pepper in a medium saucepan. Bring to a boil over high heat. Add garlic and dill, and remove from heat. While still hot, pour vinegar mixture over green beans; let cool slightly. Cover tightly, and store in the refrigerator up to 2 weeks.

REFRIGERATOR PICKLED GREEN BEANS

Steps:

• Pack one pound of fresh green beans very tightly into a clean quart jar.
• Add all other ingredients to a saucepan and bring to a boil. Let simmer for 5 minutes, or until sugar and salt have fully dissolved.
• Pour pickling liquid over the beans, cover jar with lid, and place in the refrigerator for two days, to allow flavors to saturate the beans.

REFRIGERATOR DILLY BEANS

Steps:

• You don't need any canning supplies for this project. You don't even need special jars. I reused a jar from store-bought sauerkraut for mine. Use whatever you have on hand, as long as it's glass and has a lid.
• Make your brine. This is the longest part of this process (and it only takes a few minutes!) so do this first. Add your water, vinegar, salt, sugar, and garlic (which you've minced) to a saucepan and bring it to a boil. Once it is boiling, turn it off and set it aside to cool down to room temperature.
• Trim the beans. You want them all to fit in your jar with about an inch at the top so the brine covers them completely. You can trim both ends, or just the stem end. I think the pointy blossom end of beans are pretty, so I leave them. It's up to you.
• Blanch the beans. Bring a saucepan of water to a full boil, then dump the beans in and boil them for thirty seconds. Drain them, and quickly add them to a bowl of iced water to shock them and stop the cooking process. You want your beans to be brightly colored and still crisp.
• Drain the beans and set them aside. Add your onions, dill, red pepper flakes, and peppercorns to your jars.
• Now add your beans to the jars. They look prettiest standing upright, but don't worry about being perfect. The easiest way is to lay the jar on its side, or hold it horizontally, and place the beans inside.
• Go ahead and pour your brine in once it has reached room temperature. Fill the jar to 1/2 inch below the top of the jar, and put the lid on. Place the jar of dilly beans in the fridge, and let them sit for at least two days before eating them.
• They'll keep for up to six months in the fridge, but I'll bet you foldable money that you won't have them around nearly that long!