Pickled Dilled Green Beans
Recipe from
Better Homes and Gardens
There's no need to haul out the complicated canning equipment to create an easy version of dilly beans. This recipe keeps easily for two weeks in the refrigerator.
Servings:
Makes: 40 servings
Prep Time:
40 mins
Total Time:
6 hrs 13 mins
Ingredients
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3 lb.green beans and/or yellow wax beanssee savings
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3 cupswatersee savings
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3 cupscider vinegarsee savings
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1 Tbsp.pickling saltsee savings
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3 Tbsp.snipped fresh dillsee savings
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1/2 tsp.cayenne peppersee savings
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6 clovesgarlic, slicedsee savings
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Directions
1.
Wash beans; drain. Trim ends, if desired. Place beans in an 8-quart Dutch oven or kettle. Add boiling water to cover. Return to boiling. Cook, uncovered, for 3 minutes. drain.
2.
Place beans in an extra large bowl.
3.
In a large saucepan combine the 3 cups water, the vinegar, pickling salt, dill, red pepper, and garlic. Bring to boiling. Pour over beans in bowl. Cool to room temperature. Cover and chill at least 4 hours before serving. Store in refrigerator for up 2 weeks. Makes: 40 servings
Nutrition information
Per serving: Calories 14, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 148 mg, Carbohydrate 2 g, Total Sugar 0 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 2%, Vitamin C 8%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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