Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Beans | 1 cup (100g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb fresh green beans, cleaned and kept whole
- 1 cup vinegar (I used wine vinegar)
- 1 cup water
- 1 T mustard seeds
- 1 T fresh dill or 1 tsp dry
- 2-3 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1 tsp salt
- 1 tsp sugar
- cayenne pepper to taste
- =
Directions
Put all in a big pot with a lid. Bring to a boil, turn down heat and let
simmer for 10-15 minutes or to your desired degree of tender-crispness.
I let them go until they just turn that army green color.
Keep in tightly closed container (plastic or glass preferably) in the
refirgerator. They keep about a week or so and improve in flavor. Make
sure you put the beans AND juice in the container or they will dry out.