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
MethodCut 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
- Iron 1.0
- Folate 1.0