Pickled Dilled Green Beans
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.
Recipe from Better Homes and Gardens
3 pounds green beans and/or yellow wax beans
3 cups water
3 cups cider vinegar
1 tablespoon pickling salt
3 tablespoons snipped fresh dill
1/2 teaspoon cayenne pepper
6 cloves garlic, sliced
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.
Place beans in an extra large bowl.
Per Serving: cal. (kcal) 14, carb. (g) 2, fiber (g) 1, pro. (g) 1, vit. A (RE) 21, vit. A (IU) 194, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, sodium (mg) 148, Potassium (mg) 78, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet