- Calories 31
- Fat 0.1g
- Satfat 0.0g
- Monofat 0.0g
- Polyfat 0.1g
- Protein 1g
- Carbohydrate 7g
- Fiber 2g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 77mg
- Calcium 21mg
Dilly Beans
Photo: Anais & Dax; Styling: Lydia Pursell
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.
How to Make It
Step 1
Combine vinegar, 3 cups water, and salt in a medium saucepan; bring to a boil.
Step 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.
Step 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.
Step 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.
Step 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.
