Time 25m Yield 10 Jars, 40 serving(s) Number Of Ingredients 8 Steps:
Clean and Cut beans to fit in tall Mason Jars. (one pint). Place ingredients 2-5 into each jar. Add beans to jar(s) until full. Bring to boil ingredients 6-8. Pour boiling liquid over beans. Tighten lids. Process in boiling water for 5 minutes. Correction: Processing time should be 10-15 min, not 5.. I use what ever amount of beans I have on hand and make the liquid accordingly.
Time 1h10m Yield 48 Number Of Ingredients 7 Steps:
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.
Time 20m Yield 5 servings. Number Of Ingredients 6 Steps:
In a large saucepan, combine the water, green pepper, onion, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the beans. Cover and simmer 8-10 minutes longer or until beans are crisp-tender; drain.
Time 20m Yield 4 servings Number Of Ingredients 5 Steps:
Fill a pot with water. Season with salt so that you can taste it. Bring to a boil. Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you’re using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper. Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.
Yield 5 Number Of Ingredients 11 Steps:
Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well. In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir. In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well. Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.
Time 2h30m Yield 6 pints Number Of Ingredients 18 Steps:
If desired, just use 12 black peppercorns, and omit pink and green peppercorns and/or juniper berries. This is much prettier, though, and tastes better. Sterilize 6 wide-mouth pint canning jars in boiling water in processing pot, which will be used later for processing beans. While water is heating, wash beans, trim ends, and cut in 4" lengths. Slice onions, lemons, and carrots, and peel garlic. Set aside all of the dry spices in 6 small piles, ready go in jars. In a 3-quart saucepan, combine vinegar, water, salt, and sugar, and bring to a boil over high heat, reduce heat, and maintain at a low simmer while packing the jars. Remove jars from water bath, drain, and place an onion slice, dry spices, and bay leaves in the bottom of each jar. Pack green beans, serrano chile, carrot halves, and garlic tightly into jar, place fresh dill on top, tucking in so none touches the rim. Top with a lemon slice to hold down dill, and repeat with all remaining jars, leaving ¼ headspace (if ingredients are cut to specifications, it all fits). Fill jars with boiling vinegar mixture, leaving ¼ headspace. Make sure all of the dill is tucked in, wipe the rims, and immediately seal with sterilized lids and rings. Place in hot water bath over high heat, bring to a boil, and process for 10 minutes after water returns to a boil. Remove from water bath, and set aside to cool to room temperature. Check for seal by pressing down on lids. If they are down and dont pop in and out, the seal is good. If seal is not good, reprocess with new lids to try for a seal, or store jars that did not seal in refrigerator until used. Allow to set for at least 3 weeks before using. Makes 6 pints.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
In small saucepan, bring the water, sugar, salt and dill to a boil. Add carrots and beans. Cook, uncovered, for 5-8 minutes or until vegetables are crisp-tender; drain., Drizzle with dressing; toss to coat.
Time 20m Yield 8 Number Of Ingredients 8 Steps:
Heat 2 cups water to boiling in 2-quart saucepan. Add potatoes and green beans. Heat to boiling; reduce heat. Cover and simmer 9 to 11 minutes or until beans are crisp-tender. Meanwhile, mix remaining ingredients in small bowl. Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture; toss to coat. Serve immediately, or refrigerate until serving.
