Pickled Dilled Beans
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
green beans
or yellow beans, fresh, 5 to 6 inches long |
|
| 8-16 | Heads |
dill weed
fresh |
*
|
| 8 | each |
garlic cloves
optional |
|
| ½ | cup |
pickling salt
|
*
|
| 4 | cups |
vinegar
|
|
| 4 | cups |
water
|
|
| 1 | teaspoon |
red pepper flakes
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
green beans
or yellow beans, fresh, 5 to 6 inches long |
|
|
dill weed
fresh |
*
|
||
| 8 | each |
garlic cloves
optional |
|
| 118 | ml |
pickling salt
|
*
|
| 946 | ml |
vinegar
|
|
| 946 | ml |
water
|
|
| 5 | ml |
red pepper flakes
optional |
|
Directions
Wash and trim ends from beans and cut to 4-inch lengths.
In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic.
Place whole beans upright in jars, leaving ½-inch headspace.
Trim beans to ensure proper fit, if necessary.
Combine salt, vinegar water, and pepper flakes (if desired).
Bring to a boil. Add hot solution to beans, leaving ½-inch headspace.
Adjust lids and process according to the recommendations
