Spicy Dilled Beans
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per bean: about | - |
| cal | 5 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 29 mg |
| % RDI: | - |
| iron | 1 |
| folate | 1 |
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.
Ingredients
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.
Source : Canadian Living Magazine: August 2008
- Keywords : Condiments/sauces; Beans; Boil;
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