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Dill Green Beans

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  Canned green beans 1 Pound (1 can, whole or cut)
  Onion 1 Medium, thinly sliced and separated into rings
  Vinegar 3⁄4 Cup (12 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), peeled and slivered (medium sized clove)
  Sugar 1 Teaspoon
  Dill weed 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Red cayenne pepper 1⁄4 Teaspoon

Drain beans, reserving liquid in measuring cup.
Combine beans and onion rings.
Add enough water to reserved bean liquid to measure 1 cup.
Stir together liquid and remaining ingredients; pour over vegetables.
Cover; refrigerate at least 3 hours.
Remove garlic slivers.

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