Very Yummy Spicy Dilly Beans Recipes

VERY YUMMY SPICY DILLY BEANS

Very Yummy Spicy Dilly Beans image

Make and share this Very Yummy Spicy Dilly Beans recipe from Food.com.

Provided by Secret Agent

Categories Beans

Time 35m

Yield 4 pints, 32 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs green beans, tips and tails cut off
2 1/2 cups cider vinegar
2 1/2 cups water, filtered
1/4 cup pickling salt (canning salt)
2 hot chili peppers, small, dried and broken into 4 pieces
4 fresh garlic cloves
4 heads fresh dill

Steps:

Trim the green beans evenly and wash.
Boil vinegar, water, and salt in a large pot.
In each of 4 one-pint jars, pack the green beans. To make this job easy we set the jar on it's side and put the beans in so they look pretty in the jar.
Put one piece of dried hot pepper, one clove of garlic in each jar and top with a head of dill.
Pour the boiling liquid over all leaving 1/4 inch headspace. Remove air bubbles, adjust caps and process in a boiling water bath for 10 minutes, starting the counting from the time the water comes back to a boil. After 10 minutes turn off the heat and let the jars 'settle' in the hot water for about 5 minutes, remove to a towel to cool for 24 hours.
Try to wait for at least two weeks before you eat them since the flavors mellow out in that time.

Nutrition Facts : Calories 14.4, Sodium 887.5, Carbohydrate 2.6, Fiber 1, Sugar 0.6, Protein 0.6

SPICY GARLIC & DILL PICKLED BEANS RECIPE

Spicy Garlic & Dill Pickled Beans Recipe image

Time 30m

Number Of Ingredients 7

Ingredients

4½ lbs. green beans, washed, trimmed and cut into jar-length pieces
3 Tbsp. pickling salt
3 cups water
3 cups white vinegar
6 cloves of garlic
1½ tsp. dried chilli flakes (divided) OR 6 fresh or dried chilli peppers
6 fresh heads of dill seed

Steps:

Prepare your canner and jars.
Wash and trim vine ends off beans. Remove strings from string bean varieties. Cut beans into jar-length pieces, being sure to leave enough room for a ½ inch of headspace between the top of the beans and the top of the jar.
In a saucepan, bring salt, water and vinegar to a boil over medium high heat. Heat, stirring until salt has completely dissolved.
Remove jars from the canner and place one clove of garlic, ¼ teaspoon of dried chilli flakes OR one whole chilli pepper and one head of dill in each hot jar.
Pack each jar full of beans until you can't pack any more in. Then, cover with hot vinegar brine, leaving a ½ inch of headspace at the top.
Jostle jars gently to allow any trapped air bubbles to escape. Wipe rims, place lids on top and screw bands down to fingertip tight.
Process jars in a boiling hot water bath for 10 minutes. Then remove canner lid and wait another five minutes before removing jars. Allow to cool completely before storing in a cool dark place.

Nutrition Facts : ServingSize 6 pints

SPICY DILLY BEANS

Spicy Dilly Beans image

These are great beans to use in Bloody Mary's, or on an appetizer tray, or in your brown bag. I recommend starting with the 1/4 tsp. cayenne unless you know you really like the extra heat. Prep time does not include preparing the jars for canning.

Provided by Miss Annie

Categories Lunch/Snacks

Time 1h

Yield 6 Pints

Number Of Ingredients 8

Ingredients

2 lbs green beans, washed and trimmed at ends (Do not snap beans)
1/4-1/2 teaspoon cayenne pepper, per jar (according to your heat preference) or 1/4-1/2 teaspoon tabasco sauce per jar (according to your heat preference)
2 garlic cloves, per jar, whole and peeled
1/2 teaspoon mustard seeds, per jar (optional)
1 head dill, per jar (or 1/2 tsp. dill weed)
5 cups distilled vinegar
1/2 cup pickling salt
5 cups water

Steps:

Prepare jars for canning.
Bring vinegar, salt and water to a boil.
In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill.
Pack jars with fresh green beans, packed lengthwise.
Do not snap beans.
Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.

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