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Chili Dilly Green Beans

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Servings: Makes 2 (32 oz) Jars about 6 servings per jar

Cook Time: 0 minutes

Prep Time: 15 minutes


1/4 cup fresh dill
8 each Garlic cloves, peeled
4 each dried chili peppers (found in the specialty area of Produce) or 2 tsp. crushed red pepper flakes
8 each peppercorns
1 lb green beans, ends trimmed
3 cups cider vinegar
1 1/4 cups Water, plus more if needed
1 1/2 teaspoons kosher salt


1. Divide dill, garlic, chili peppers (or pepper flakes), and peppercorns between 2 sterilized wide-mouth quart (32 oz.) jars. Divide the beans between the 2 jars.
2. In a medium saucepan heat vinegar, 1 1/4 cups water, and salt over high heat. Bring to a boil, making sure salt is dissolved.
3. Carefully pour the hot liquid into the two jars, making sure beans and otheringredients are submerged. The liquid should come 1/2 inch from the top of thejar. If needed, add additional boiling water.
4. Seal the jars tightly and refrigerate. Beans will be ready in 3 to 5 days, and will keep in the fridge for several weeks.
Source: Hannaford fresh Magazine, September - October 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 2 (32 oz) Jars about 6 servings per jar
Base Nutrients
Calories 25 kcal (1%)
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium 270 mg (11%)
Total Carbohydrates 3 g (1%)
Dietary Fiber 1 g (4%)
Protein 1 g (1%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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