Dilly Beans
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
green beans
trimmed |
|
| 1 | teaspoon |
cayenne pepper
|
|
| 4 | cloves |
garlic
|
|
| 4 | heads |
dill weed
|
*
|
| 2 ½ | cups |
water
|
|
| 2 ½ | cups |
vinegar
|
|
| ¼ | cup |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
green beans
trimmed |
|
| 5 | ml |
cayenne pepper
|
|
| 4 | cloves |
garlic
|
|
| 4 | heads |
dill weed
|
*
|
| 591 | ml |
water
|
|
| 591 | ml |
vinegar
|
|
| 59 | ml |
salt
|
|
Directions
Pack beans lengthwise into 4 hot pint jars leaving ¼ inch head space.
To each jar add: ¼ teaspoon cayenne pepper, 1 head dill and 1 clove garlic.
Combine remaining ingredients and boil.
Pour boiling hot over beans leaving 1 /4 inch head space.
Adjust caps and process 10 minutes in water-bath canner.
Note: Let beans stand at least 2 weeks to allow flavor to develop.
