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Pickled Dill Green Beans Recipe
|Green beans||2 1⁄2 Pound|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Dill weed||1 Bunch (100 gm), stems trimmed|
|White vinegar||2 1⁄2 Cup (40 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Coarse salt||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm)|
|Ground red pepper||1 Teaspoon|
Serving size: Complete recipe
Calories 698 Calories from Fat 53
% Daily Value*
Total Fat 6 g9.7%
Saturated Fat 0.4 g2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3647.5 mg152%
Total Carbohydrates 146 g48.7%
Dietary Fiber 55.7 g222.9%
Sugars 16.6 g
Protein 43 g85.7%
Vitamin A 146.7% Vitamin C 99.1%
Calcium 184.5% Iron 276.8%
*Based on a 2000 Calorie diet
Cut beans into lengths to fit jars upright.
Transfer to medium saucepan, cover with boiling water and cook over medium-high heat 3 minutes.
Pack tightly into hot sterilized jars.
Divide dillweed among jars.
Combine remaining ingredients in medium saucepan and bring to boil over medium-high heat.
Pour into jars to within 1/2 inch of top.
Seal and process 10 minutes in boiling water bath.
Remove from water and let cool completely.
Test for seal.
Store in cool dark place.
Refrigerate after opening.