I made the following recipe last summer and was happy with the results. It came from Better Homes and Gardens, 6/98, with modifications. Cook green beans in water for 2 minutes, add carrots and cook 2 more minutes, drain. Mix vinegar, water, chile peppers, garlic, salt, and crushed red pepper in a pan, bring to a boil, remove from heat, and add dill. Put beans, carrots, and cucumber spears in a bowl and pour vinegar mixture over. let stand till cool, then put in a plastic bag or some other container that can be sealed. Refrigerate overnight or up to three days. You could leave out the carrots and cucumbers and add more beans and fresh or dried chiles to your own taste, like I did. Some of the mix stayed in the refrigerator until Thanksgiving, and tasted OK, but Strong. It didnt kill me, so it must have been well pickled, but it was better fresh. Posted to CHILE-HEADS DIGEST by ReF3554657@aol.com on Feb 2, 1999,
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|Serving Size: 1 Serving (748g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 8 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 129.9mg||4 %|
|Potassium 954.4mg||25 %|
|Total Carbohydrate 15.3g||5 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 8.5g|
|Protein 6.5g||9 %|
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Calories per serving: 86
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