Ingredients:
- 6 baby carrots , halved lengthwise (2 halves per jar)
- 36 whole black peppercorns (6 per jar)
- 18 whole green peppercorns (3 per jar)
- 6 whole juniper berries (1 per jar) (optional)
Directions:
- If desired, just use 12 black peppercorns, and omit pink and green peppercorns and/or juniper berries.
- This is much prettier, though, and tastes better.
- Sterilize 6 wide-mouth pint canning jars in boiling water in processing pot, which will be used later for processing beans.
- While water is heating, wash beans, trim ends, and cut in 4 lengths.
- Slice onions, lemons, and carrots, and peel garlic.
- Set aside all of the dry spices in 6 small piles, ready go in jars.
- In a 3-quart saucepan, combine vinegar, water, salt, and sugar, and bring to a boil over high heat, reduce heat, and maintain at a low simmer while packing the jars.
- Remove jars from water bath, drain, and place an onion slice, dry spices, and bay leaves in the bottom of each jar.
- Pack green beans, serrano chile, carrot halves, and garlic tightly into jar, place fresh dill on top, tucking in so none touches the rim.
- Top with a lemon slice to hold down dill, and repeat with all remaining jars, leaving 1/4 headspace (if ingredients are cut to specifications, it all fits).
- Fill jars with boiling vinegar mixture, leaving 1/4 headspace.
- Make sure all of the dill is tucked in, wipe the rims, and immediately seal with sterilized lids and rings.
- Place in hot water bath over high heat, bring to a boil, and process for 10 minutes after water returns to a boil.
- Remove from water bath, and set aside to cool to room temperature.
- Check for seal by pressing down on lids.
- If they are down and dont pop in and out, the seal is good.
- If seal is not good, reprocess with new lids to try for a seal, or store jars that did not seal in refrigerator until used.
- Allow to set for at least 3 weeks before using.
- Makes 6 pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.18 Kcal (507 kJ) | ||
| Calories from fat | 0.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 0% | |
|---|---|---|---|
| Sodium | 2642.91mg | 110% | |
| Potassium | 568.99mg | 12% | |
| Total Carbs | 23.6g | 8% | |
| Sugars | 11.66g | 47% | |
| Dietary Fiber | 7.7g | 31% | |
| Protein | 5.16g | 10% | |
| Vitamin C | 36.2mg | 60% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.8mg | 15% | |
| Calcium | 123.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 26.02 Kcal (109 kJ) | ||
| Calories from fat | 0.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 567.51mg | 110% | |
| Potassium | 122.18mg | 12% | |
| Total Carbs | 5.07g | 8% | |
| Sugars | 2.5g | 47% | |
| Dietary Fiber | 1.65g | 31% | |
| Protein | 1.11g | 10% | |
| Vitamin C | 7.8mg | 60% | |
| Iron | 0.6mg | 15% | |
| Calcium | 26.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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