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Beyond Dilly beans...

14 years ago

I'd like to hear from folks who have made pickled green beans other than the old delicious stand-by Dilly Beans. My inspiration is the website below, with some enticing sounding pickles,(e.g. the beans with wasabi and the "Mean Beans"), and an over abundance of green beans in my garden.

Thanks in advance!

http://rickspicksnyc.com/

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Comments (6)

annie1992
14 years ago
Jessica and I canned some of the lemon and rosemary pickled beans the year she came to Michigan to visit. They were good, but Ashley still likes the dills best.

Elery also likes the dills, but he really likes a jalapeno or two, cut in half and added to the jars before brining. They're a bit hot for me, but not for him.

Annie
susytwo
14 years ago
Great idea adding a jalapeno. I'm going to try that this year with half the batch. DH loves my dilly beans, but I think he'd love them more with an added kick.
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Going to try Dilly Beans - questions
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Comments (6)
What are they good for besides Bloody Mary swizzle sticks Swizzle sticks is way down the list. Any thing you'd use pickles for. Past discussions about them list all sorts of things - added to salads, potato salads, relish trays, sandwiches, snacks, as a side dish, anyway you'd use a pickle. The amt of peppers called for seems sufficient for most who make them. Just as with all recipes, more flavoring can always be added after opening and provides better results. Too much added up front ruins more things than it improves. The pepper flakes are boiled with the rest of the brine to infuse their flavor. The flavor is evenly distributed that way. Adding things directly to the jar only insures UNeven flavor distribution from jar to jar. Same applies to the garlic since you aren't using cloves. You are unnecessarily complicating the process for yourself by focusing on the amount of beans rather than the recipe. That approach only leads to errors in measurements and unsatisfactory results. The focus is the recipe instructions, not the amount of beans. If you have left over beans use them some other way, left over brine, refrigerate it. So stick to the recipe (I don't know which one you are using) or halve it or quarter it. Don't try to alter the recipe to fit the beans. That's putting the cart before the horse. Size jar is your choice as long as it doesn't exceed what the instructions call for. Sterilizing the jars isn't required, just process for 10 mins. Dave
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Dilly Beans, Can I eat them now.
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Comments (27)
Dilly beans are really strong dill when you use a Mrs. Wages dill pickle mix instead of just plain pickling salt, and you add the extra dill weed and fresh dill seed heads. I like mine really dill flavored, and with the pickle mix alone, its quite good. To dry dill weed, its best to use a dehydrator. The quicker it dries, the more color and flavor is retained. Once the dill weed is dry, it crumbles in your hands very easily. As mentioned, I store mine in canning jars and use the Food Saver jar attachment to pull a vacuum on the jar. This really helps keep the dill flavor and color. Mine is 2 years old now and is still bright green and has that distict dill taste. When my mom made potato salad, she would add some dill pickles chopped up, and also celery and onions. Most of the time she found it lacking something. That 'something' was dry mustard powder. A little added to the mayo and potato salad makes it really flavorful.
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can i cut beans for dilly beans?
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Comments (9)
I trim the long beans to fit in the jar and can the ends as little pieces. Long ones for drinks and fancy garnishes, little ones go into Italian potato salad (boil red potatoes, slice & toss with vinegar while hot, add dilly beans, sliced pickled garlic, flat leaf parley, oil & vinegar). There are always plenty of shorties from the trimmings, I don't purposely cut up the big beans. Melissa
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fermented dilly beans with white film?
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Comments (9)
Michele, the good old trick when you see this, is to add a little mustard powder or/and turmeric. For half gallon I would add about half tea spoon,just sprinkle on the surface. It will take care of film quite fast (1-2 days) and should not change taste of your ferment. This is an old trick and it works like a charm. Turmeric will give your ferment a little golden shade. I usually add them preventively several days after active fermentation starts. If you add them from the begining, it will slow fermentation, so it is important to wait few days before adding them. You don't really need both, whatever you have will work, but I usually add mustard and turmeric. Olga
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dgkritch
14 years ago
I wonder if you could add tomato sauce/paste????
Just add vodka for a Bloody Mary when you open them!! LOL

You could add any dried herb you like in place or in addition to the dill. Or onion. Or alternate carrots and beans in the jar.

I did wax beans and green beans together one year...
Named them Duck Beans after the University of Oregon Ducks, whose colors are green and yellow.

Deanna
coffeehaus
Original Author
14 years ago
Well, here's what I did:
Packed the beans in a pint jar, added a clove of garlic, strips of jalapeno, some mustard seeds and cumin seeds, whole peppercorns, covered with brine and processed for 15 min. I'll have to wait a few weeks for the pickle to do its thing before I know if it's consumable. Oh, and I gave the same treatment to some extra okra that I had picked.
Thanks to those above for some ideas!
annie1992
14 years ago
Wow, coffeehaus, that sounds really good. Let us know how it is when you open that first jar, will you?

Annie
pat_t
14 years ago
Oh Annie - jalapeÃ±o is a GREAT idea! My next batch will include them. Dilled green beans are a BIG hit with my buddies who love Bloody Marys.

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