Spicy Pickled Green Beans Recipe

Spicy Pickled Green Beans Recipe photo by Taste of Home

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A co-worker brought these pickled beans into work one day...I was hooked after one bite! And I was thrilled when a jar of my beans won first place at the local county fair.—Jill Darin, Geneseo, Illinois

This recipe is:

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Diabetic Friendly

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Spicy Pickled Green Beans Recipe

Prep: 20 min. Process: 10 min.

Yield: 28 Servings

20 10 30

Ingredients

1-3/4 pounds fresh green beans, trimmed
1 teaspoon cayenne pepper
4 garlic cloves, peeled
4 teaspoons dill seed or 4 fresh dill heads
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup canning salt

Directions

Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars.
In a large saucepan, bring the water, vinegar and salt to a boil.
Carefully ladle hot mixture over beans, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts 8 green beans equals 9 calories, trace fat (trace saturated fat), 0 cholesterol, 83 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.

Originally published as Spicy Pickled Green Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p210

Making Dill Pickles

When making dill pickles, substitute whole dill seed for dried dill weed. The seeds have a stronger flavor and will hold up better in the brine. One tablespoon of dill seed is equivalent to 2 heads of fresh dill.