Pickled Dilled Green Beans
pounds green beans and/or yellow wax beans
cups cider vinegar
tablespoon pickling salt
tablespoons snipped fresh dill
teaspoon cayenne pepper
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.
- 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.
Nutrition Facts(Pickled Dilled Green Beans)
- Per serving:
- 14 kcal cal.,
- 148 mg sodium,
- 2 g carb.,
- 1 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet