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Add a photoServings: 1
Ingredients
- 2 lb green beans trimmed
- 1 tsp cayenne pepper
- 4 x garlic cloves
- 4 x heads dill weed
- 1/4 c. canning (pickling) salt
- 2 1/2 c. water
- 2 1/2 c. white vinegar
Directions
- Pack beans, lengthwise, into warm jars, leaving 1/4-inch head space. For each pint, add in 1/4 tsp. cayenne, 1 clove garlic, and 1 head dill.
- Combine remaining ingredients and bring to boiling. Pour boiling warm over beans, leaving 1/4-inch head space. Adjust caps. Process pints and qts 10 min in boiling water bath.
- This recipe yields about 4 pints or possibly 2 qts.
- Comments: You may just use the leftover brine from your favorite dill pickles. Bring it to a boil and pour over prepared beans in warm jars. Process as above. And do not limit yourself to beans and cucumbers - this works well for broccoli and carrots, too.
- Yield: 4 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2184g | |
| Calories 1318 | |
| Calories from Fat 61 | 5% |
| Total Fat 7.26g | 9% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28404mg | 1184% |
| Potassium 3879mg | 111% |
| Total Carbs 227.96g | 61% |
| Dietary Fiber 86.0g | 287% |
| Sugars 2.69g | 2% |
| Protein 64.84g | 104% |
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