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Ingredientes
- 3 lb tender snap beans
- 1Â 1/2 c. water
- 1Â 1/2 c. white or possibly cider vinegar
- 1/2 c. sugar
- 2 tsp salt
- 3 x red warm peppers
- 1Â 1/2 tsp dry dill seed
- 5 x garlic cloves minced
Direcciones
- Wash the beans thoroughly and snap off the ends. Cook them in the water till just crisp tender.
- Meanwhile, simmer covered in a 2-qt saucepan the vinegar, sugar, salt, red peppers and dill seed. Add in the beans with the water in that they were cooked and simmer, covered, fifteen min.
- Continue simmering while packing one sterilized jar after another with the beans. Divide the raw garlic among the jars and pour the vinegar mix over the beans. Fill the jars to 1/8-inch from the top. Seal at once and process in BWB canner for 10 min. Store in a cold, dry place.
- This recipe yields 5 pints.
- Yield: 5 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1973g | |
| Calories 878 | |
| Calories from Fat 24 | 3% |
| Total Fat 2.84g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4752mg | 198% |
| Potassium 3213mg | 92% |
| Total Carbs 209.06g | 56% |
| Dietary Fiber 47.8g | 159% |
| Sugars 129.1g | 86% |
| Protein 26.03g | 42% |
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