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    You are in: Home / Recipes / Dilly Green Beans Recipe
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    Dilly Green Beans

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 06, 2002

      What a nice, light, side veggie. I used frozen beans and cut the recipe in half, and it still turned out great.

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    • on February 05, 2002

      These went very nicely with Erin's meatloaf for supper. thanks Miller for a good one! I used white wine vinegar and canned, rinsed and well drained, whole green beans, no fresh around right now.

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    • on May 30, 2002

      I served this at my vegan dinner party, and it was a big hit. I used the white wine vinegar, and I may have used too much since it seemed very vinegary to me. But my guests commented that it went perfectly alongside "Taste of Morocco", another recipe I found here.

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    • on May 11, 2010

      Nice change from plain old green beans. Pickled dill beans are a fave of mine. This is different from those in a great way. Less vinegar taste and you can cook the beans as al dente as you like them, in my case very. This was a great dish both room temp and cold. Thanks for sharing it! PS I love spicy things and I think I will add some red pepper flakes next time!

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    • on July 12, 2007

      I used nice skinny haricots, and fresh dill from the garden--skipped the almonds. I think drssing the beans while they are hot and then letting them macerate till room temp is what maks this work.

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    Nutritional Facts for Dilly Green Beans

    Serving Size: 1 (121 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 95.9
     
    Calories from Fat 62
    65%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 6.5 mg
    0%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.4 g
    17%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    white balsamic vinegar

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