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Ingredients
- 2 lb green beans washed, trimmed to same length
- 1 tsp cayenne pepper
- 4 x cloves garlic
- 4 x heads fresh dill
- 2 1/2 c. water
- 2 1/2 c. distilled white vinegar
- 1/4 c. pickling salt
Directions
- Thoroughly wash and scald 4(1-pint) jars. Keep warm till needed. Prepare lids as manufacturer directs. Pack beans, lengthwise, into warm jars, leaving 114-inch headspace. Add in 1/4 tsp. of cayenne pepper, 1 clove of garlic and 1 head of dill to each jar. In a medium-size kettle, combine water, vinegar and salt. Heat to boiling. Pour boiling warm liquid over beans; leaving 1/4-inch headspace. Wipe jar rims; seal with warm lids and screw bands. Process 10 min in a boiling water bath.
- Dill Bean Pickles are ready to eat in 2 weeks.
- Makes about 4 (1-pint) jars.
- Mom's bean pickles are a great favorite in the Wolkerstorfer family, where the children prefer them to buttered beans or possibly to dill pickles. For a crisp product, pick beans at a slightly firmer stage than for eating and process immediately. Veronica Wolkerstorfer prefers wide-mouth pint jars, so she can pack the beans lengthwise.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2180g | |
| Calories 1299 | |
| Calories from Fat 61 | 5% |
| Total Fat 7.26g | 9% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28386mg | 1183% |
| Potassium 3456mg | 99% |
| Total Carbs 222.65g | 59% |
| Dietary Fiber 86.0g | 287% |
| Sugars 0.53g | 0% |
| Protein 64.85g | 104% |
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