Nutritional Tips from Audrey
Dilly Beans are a pickled item. Pickled items are fermented and fermented foods are excellent sources of probiotics and antioxidants, as well as being low calorie.
Ingredients
2 ½ lbs firm green beans, with ends snapped off
3 cups Boiling Water
2 ½ tsp Danbury Country Store Salt
1 ¼ cups Light Brown Sugar
3 cups Cider Vinegar
1 ¼ cups Water
2 tbsp Danbury Country Store Dill Seed
½ tsp Danbury Country Store Ground Tumeric
½ tsp Danbury Country Store Crushed Red Pepper
½ cup sliced small white onions
Preparation
1
Wash beans and keep them full length.
2
Cut off ends and place in a 5 quart saucepan with boiling water and 1 teaspoon of the salt. Bring to boiling point and cook, uncovered for five minutes.
3
Cover and cook 4 minutes until beans are barely crisp tender. Cook time depends on beans.
4
Pack beans into ½ pint hot, sterilized jars.
5
Mix remaining ingredients into a saucepan and boil for three minutes.
6
Pour pickling syrup over the beans in the jars.
7
Seal airtight at once.
8
Let stand about 6 weeks before using.
Ingredients
Ingredients
2 ½ lbs firm green beans, with ends snapped off
3 cups Boiling Water
2 ½ tsp Danbury Country Store Salt
1 ¼ cups Light Brown Sugar
3 cups Cider Vinegar
1 ¼ cups Water
2 tbsp Danbury Country Store Dill Seed
½ tsp Danbury Country Store Ground Tumeric
½ tsp Danbury Country Store Crushed Red Pepper
½ cup sliced small white onions