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Pickled Dilled Green Beans
Ingredients
- 3 pounds green beans and/or yellow wax beans
- 3 cups water
- 3 cups cider vinegar
- 1 tablespoon pickling salt
- 3 tablespoons snipped fresh dill
- 1/2 teaspoon cayenne pepper
- 6 cloves garlic, sliced
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.
Nutrition Facts
(Pickled Dilled Green Beans)
- Servings Per Recipe 40,
- cal. (kcal) 14,
- carb. (g) 2,
- fiber (g) 1,
- pro. (g) 1,
- vit. A (RE) 21,
- vit. A (IU) 194,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- sodium (mg) 148,
- Potassium (mg) 78,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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