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    You are in: Home / Low-cholesterol / Pickled Dill Beans Recipe
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    Pickled Dill Beans

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Molly53's Note:

    A neat dill pickle from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you cannot find grape leaves, please feel free to omit. Standing time not included in preparation time.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    • 8 quarts wax beans

    Divide equally between the six jars

    Brine

    Directions:

    1. 1
      Cook whole beans in boiling salted water for five minutes; drain well.
    2. 2
      Pack into 6 quart jars with the next four ingredients.
    3. 3
      Bring water, salt and vinegar to the boil; fill jars.
    4. 4
      Cover and let stand in refrigerator for two days before eating.
    5. 5
      Will keep about two weeks in the refrigerator.

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    Nutritional Facts for Pickled Dill Beans

    Serving Size: 1 (5403 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 272.6
     
    Calories from Fat 16
    17%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 9601.8 mg
    400%
    Total Carbohydrate 63.8 g
    21%
    Dietary Fiber 28.7 g
    114%
    Sugars 0.2 g
    0%
    Protein 14.4 g
    28%

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