Name: Pickled Dilly Beans
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

Yields1 Serving

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.

Yields1 Serving

Total Time20 mins

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

Wash beans and keep them full length.

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.

Cover and cook 4 minutes until beans are barely crisp tender. Cook time depends on beans.

Pack beans into ½ pint hot, sterilized jars.

Mix remaining ingredients into a saucepan and boil for three minutes.

Pour pickling syrup over the beans in the jars.

Seal airtight at once.

Let stand about 6 weeks before using.