Pickle Dilly Green Beans
photo by Bill Hilbrich
- Ready In:
- 1 (14 1/2 ounce) can green beans
- 1⁄2 cup sweet onion (roughly diced)
- 2 tablespoons cooking oil
- 1 tablespoon butter
- 1⁄4 cup pickle juice (liquid from a jar of pickles)
- 1 teaspoon dried dill
- 1 teaspoon sugar (optional)
- Add oil and butter to a large frying pan, heat until melted.
- Add onion and saute until nearly transparent.
- Add green beans, stirring until heated.
- Add pickle juice and dill, stir to coat, and serve hot.
- Depending on the pickle juice used, a little sugar might be needed if the dish is too sour for your taste.
Questions & Replies
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These were good, they definitely had a different flavor than my normal grean beens which I season with onions, bacon and a little garlic. My husband and I both like them, but my husband couldn't guess the secret ingredient, I finally had to tell him. I love the flavor of bacon in my green beans and I'm wondering what these green beans would taste like with bacon? I might just have to experiment! Thanks for sharing!
I love green beans anyway I can get them. DH on the other hand does not. Convinced him to try these and he actually liked them! Enough to go back for seconds. The recipe doesn't say to or not but as I was cooking it only made sense to include the liquid from the can of beans. It worked well. I also added the optional sugar. Flavor was different but excellent! Had this with Brother William's Solo Baked Chicken Breast (doubled) which we enjoyed also.
Loved these beans!!! We always have pickles at our house and I usually save the juice to marinate chicken breasts to grill... I had to try these beans since my BF is a pickle lover and has been known to sneak sips out of the jar! After bringing all the ingredients to a boil, I let them simmer gently while the rest of the dinner was cooking. The aroma was delicious and the end result was the same. You could not taste the pickle juice but just a nice tanginess... Thanks for sharing!!!
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RECIPE SUBMITTED BY
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.