Pickled Dill Green Beans
|Green beans||2 1⁄2 Pound|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Dill weed||1 Bunch (100 gm), stems trimmed|
|White vinegar||2 1⁄2 Cup (40 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Coarse salt||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm)|
|Ground red pepper||1 Teaspoon|
Cut beans into lengths to fit jars upright.
Transfer to medium saucepan, cover with boiling water and cook over medium-high heat 3 minutes.
Pack tightly into hot sterilized jars.
Divide dillweed among jars.
Combine remaining ingredients in medium saucepan and bring to boil over medium-high heat.
Pour into jars to within 1/2 inch of top.
Seal and process 10 minutes in boiling water bath.
Remove from water and let cool completely.
Test for seal.
Store in cool dark place.
Refrigerate after opening.
Serving size: Complete recipe
Calories 698 Calories from Fat 53
% Daily Value*
Total Fat 6 g9.7%
Saturated Fat 0.4 g2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3647.5 mg152%
Total Carbohydrates 146 g48.7%
Dietary Fiber 55.7 g222.9%
Sugars 16.6 g
Protein 43 g85.7%
Vitamin A 146.7% Vitamin C 99.1%
Calcium 184.5% Iron 276.8%
*Based on a 2000 Calorie diet