Hands-on: 30 min. Total: 3 weeksThese 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.

Shannon Walker
Recipe by Cooking Light August 2014

Gallery

Anais & Dax; Styling: Lydia Pursell

Recipe Summary

hands-on:
30 mins
total:
3 weeks
Yield:
Serves 24 (serving size: about 12 beans)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, 3 cups water, and salt in a medium saucepan; bring to a boil.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

31 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1g; carbohydrates 7g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 77mg; calcium 21mg.
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