Pickled Dilled Green Beans
- 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
Renata Earles 1400 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!