Dilly Romano Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup water1 cup cider vinegar2 tbsp coarse sea salt1 tsp black peppercorns1 lb fresh Romano (flat) beans, washed and cut into 2” pieces1 large bunch fresh dill4 garlic cloves, halved
Heat water, vinegar, salt and peppercorns in a pot until boiling.
Add beans and cook 2 minutes. Remove from heat.
Place even amounts of dill and garlic in the bottom of each pint jar.
Carefully fill the jars with the beans and brine, leaving ¼” headspace.
Seal jars and process 5 minutes in a waterbath canner
Serving Size: Makes 2 pints, 16 (1/4 cup) servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Add beans and cook 2 minutes. Remove from heat.
Place even amounts of dill and garlic in the bottom of each pint jar.
Carefully fill the jars with the beans and brine, leaving ¼” headspace.
Seal jars and process 5 minutes in a waterbath canner
Serving Size: Makes 2 pints, 16 (1/4 cup) servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 5.1
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 36.7 mg
- Total Carbs: 0.6 g
- Dietary Fiber: 1.1 g
- Protein: 0.6 g
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