Recipe from The Food Network
1) Bring a large pot of water to a boil. Season with salt and add the beans. Cook until crisp-tender, about 2 minutes, then drain and transfer to a large bowl of ice water.
2) Divide the dill sprigs, garlic, dill seed, salt and crushed red pepper, if using, between 2 1-pint canning jars. Drain the beans and pat dry. Tilt one jar on its side and tightly layer half the green beans in the jar, cut side toward the bottom. Repeat with the second jar.
3) In a liquid measuring cup, combine the white vinegar and 1 cup water. Pour over the beans, making sure they're completely submerged. Screw on the lids and shake until the salt dissolves and the seasonings are evenly distributed. Let stand at room temperature for 24 hours. Refrigerate at least 3 days before eating. (The beans are best eaten within 1 month.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 71 | ||
Calories from Fat: 11 (15%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 615mg | 21 % | |
Potassium 361.3mg | 10 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 7.2g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.