Chili Dilly Beans
These pickled dill green beans are tangy, with a pleasant crunch these are crisp and full of spicy goodness. Chili peppers, fresh dill and coriander add the flavor to these greens beans. Great healthy snack food.
- 2 lbs fresh green beans trimmed and washed
- 4 garlic cloves slightly crushed
- 6 cups distilled white vinegar
- 2 cups water
- 4 tbsp mustard seeds
- 4 tbsp coriander seeds
- 2 tbsp black pepper whole
- 1 bunch of fresh dill
- 4 tsp salt
- 4 tsp red pepper flakes or whole red jalapeño peppers
Bring a large canner or pot with enough water to cover the jars by an inch on high to boil.
Wash jelly jars, keep hot and prepare the lids per manufacturers instructions.
Boil vinegar and water. Distribute seasonings in each of the 4 jars and fill each with the raw green beans leaving 1/2" space on top.
Pour the hot brine in each jar and lightly run a spatula around the inside to release any air bubbles.
Wipe the top with a clean cloth and place on lid and seal.
Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 20 minutes.
Cool to room temperature. Store in a cool, dark place for at least 2-3 days or refrigerate. Best eaten cold and crisp. Once opened, keep refrigerated. Keeps for at least a month once opened.
Calories: 99kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Sodium: 596mg | Potassium: 320mg | Fiber: 4g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 2.1mg