Spicy Dilled Beans

Spicy Dilled Beans Author: Canadian Living Credits: Spicy Dilled Beans

As well as enjoying these as a pickle, spicy beans are popular as a garnish for cocktails, such as a Caesar. If fresh hot peppers and whole dill are unavailable, substitute dried red chili peppers and 4 sprigs fresh dill for each dill head.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: August 2008

Ingredients

  • 1 lb green bean
  • 1 lb yellow wax beans
  • 4 hot red peppers
  • 4 fresh dill
  • 4 cloves garlic
  • 4 teaspoons mustard seeds
  • 2 1/2 cups water
  • 2 1/2 cups white vinegar
  • 2 tablespoons pickling salt

Method

Cut green and yellow beans to 3-1/2-inch (9 cm) lengths, discarding stem end. Cut slit lengthwise in hot peppers. Set aside.

Into each of four 2-cup (500 mL) canning jars, pack 1 head dill, 1 clove garlic, 1 tsp (5 mL) mustard seeds and 1 hot red pepper. Tightly pack in beans, cut side up.

In saucepan, bring water, vinegar and salt to boil; reduce heat and simmer for 3 minutes. Pour into each jar, leaving 1/2-inch (1 cm) headspace.

Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Nutritional facts Per bean: about

  • Sodium 29 mg
  • Protein trace
  • Calories 5.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spicy Dilled Beans

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