Spicy Dilled Beans
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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.
Servings: four 2-cup (500 mL) jars
Ingredients:
Spicy Dilled Beans
Photography by Mark Burstyn
| Nutritional Info | |
| Per bean: about | - |
| cal | 5 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 29 mg |
| % RDI: | - |
| iron | 1% |
| folate | 1% |
Suggested Recipes
-
1 lb (500 g) green_beans
1 lb (500 g) yellow wax_beans
4 small hot red peppers
4 heads fresh dill
4 cloves garlic
4 tsp (20 mL) mustard_seeds
2-1/2 cups (625 mL) water
2-1/2 cups (625 mL) white vinegar
2 tbsp (25 mL) pickling_salt
Preparation:
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.
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.
Tags:
Source
Canadian Living Magazine: August 2008
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