Make Refrigerator Dill Pickled Green Beans. These pickled green beans keep for three weeks, so make them in advance and use them when you need them.
What You Need
Original recipe yields 10 servings
3 cups HEINZ Distilled White Vinegar
3 cups water
1/2 cup sugar
1/2 cup fresh dill sprigs
1/2 cup pickling salt
4 cloves garlic, thinly sliced
1/4 tsp. crushed red pepper
2 lb. fresh green beans, trimmed, cut into 6-inch lengths
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Let's Make It
Bring all ingredients except beans to boil in medium saucepan; simmer on low heat 5 min. Cool 5 min.
Meanwhile, cook beans in large saucepan of boiling water 3 min. or just until bright green in color. Drain beans, then plunge immediately into bowl of ice water. Let stand 5 min.; drain well.
Pack beans tightly into 4 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar. Pour vinegar mixture over beans; cool completely.
Cover jars with lids. Refrigerate 24 hours before serving.
For added color, prepare using 1 lb. each green and yellow beans.
The beans can be refrigerated up to 3 weeks before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.