Cold Dilly Beans
Yield
servingsPrep
20 minCook
5 minReady
2Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
green beans
fresh, stem ends trimmed |
|
| 2 | cloves |
garlic
peeled |
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 3 | sprigs |
dill weed, fresh
fresh, large |
|
| 1 ¼ | cups |
apple cider vinegar
|
|
| 1 ¼ | cups |
water
|
|
| 2 | tablespoons |
kosher salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
green beans
fresh, stem ends trimmed |
|
| 2 | cloves |
garlic
peeled |
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 3 | sprigs |
dill weed, fresh
fresh, large |
|
| 296 | ml |
apple cider vinegar
|
|
| 296 | ml |
water
|
|
| 3E+1 | ml |
kosher salt
|
|
Directions
Blanch beans in boiling water until tender but still crunchy, about 3 to 4 minutes.
Drain and run under cold water immediately to halt cooking.
Place 1 one clove garlic, cayenne to taste and 1½ sprigs dill into each of two sterilized pint jars.
Pack beans upright into the jars, to fit within ¼ inch of the rim.
In a non-reactive saucepan, bring vinegar, water and salt to a boil; pour hot liquid into the jars leaving ¼ inch head space.
Seal and process the jars in a boiling-water bath for 5 minutes.
Store for at least 2 weeks in a cool, dark place before eating.
Serve cold from the refrigerator.
