Dilly Beans

Hands-on: 30 min. Total: 3 weeks

These addictively crunchy sticks would make a mighty fine Bloody Mary garnish. Wide-mouth jars are your friend here. When placing beans into jars, try squeezing them into a tight bunch before pushing them down inside.

Yield: Serves 24 (serving size: about 12 beans)
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 31
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 7g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 77mg
  • Calcium: 21mg

Ingredients

  • 4 cups white balsamic vinegar
  • 3 cups water
  • 1 tablespoon salt
  • 1 tablespoon dill seeds
  • 6 garlic cloves
  • 3 pounds wax or green beans, trimmed
  • 18 fresh dill sprigs

Preparation

  1. 1. Combine vinegar, 3 cups water, and salt in a medium saucepan; bring to a boil.
  2. 2. Place 1/2 teaspoon dill seeds and 1 garlic clove in each of 6 (1-pint) hot sterilized jars. Divide beans and dill sprigs among jars.
  3. 3. Divide hot vinegar mixture among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.
  4. 4. Process in boiling-water bath for 5 minutes. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 3 weeks before eating. Store in a cool, dark place up to 1 year.
  5. Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.
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