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.

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3.5 by 14 people

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  • Makes: 40 servings
  • Prep: 40 mins
  • Marinate: 4 hrs
  • Cool: 1 hr 30 mins

Pickled Dilled Green Beans

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.
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Nutrition Facts (Pickled Dilled Green Beans)

  • Per serving:
  • 14 kcal ,
  • 148 mg sodium ,
  • 2 g carb. ,
  • 1 g fiber ,
  • 1 g pro.
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Reviews (1)

14 Ratings
1575 Days Ago
These are yummy. I planted green beans in the garden this year, even though my family isn't crazy about them, so I am looking for new ways to use them. These at least had my daughter using them on sandwiches like pickles! I used some wine vinegar i had instead of the cider vinegar, and they were pretty zippy. I will probably try some different kinds of vinegar to see what I like the best. They are great to throw into different kinds of salads (pasta!) I like the cooking method, I used it without the pickling concoction to do up a batch of plain beans -- making Salade Nicoise today!

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