Directions:
- Wash and trim beans to fit vertically in pickle jar.
- In a medium pot add water, salt and beans and bring to a boil. Boil for 3 minutes.
- Remove beans, and immerse beans into ice water bath.
- Reserve blanching liquid.
- In the pot of water used to blanch beans, add vinegar, dried dill, 2 cloves of garlic and cayenne pepper.
- Return to a boil, reduce heat and simmer covered for 5 minutes.
- Into hot sterilized pickle jars, place 1 clove of garlic and 1 sprig of dill then pack with beans stacked vertically leaving 1/4 inch headspace.
- Ladle hot pickling liquid into packed jars, leaving 1/4 inch headspace and seal.
- Process in boiling water bath for 10 minutes.
- Store in cool dark place.
- Ready in 2 weeks and keeps 12 months.
- Serve chilled, refrigerate after opening.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.75 Kcal (125 kJ) | ||
| Calories from fat | 0.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 1169.51mg | 49% | |
| Potassium | 172.56mg | 4% | |
| Total Carbs | 5.9g | 2% | |
| Sugars | 2.28g | 9% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 1.64g | 3% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 0.9mg | 5% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 18.66 Kcal (78 kJ) | ||
| Calories from fat | 0.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 733.6mg | 49% | |
| Potassium | 108.24mg | 4% | |
| Total Carbs | 3.7g | 2% | |
| Sugars | 1.43g | 9% | |
| Dietary Fiber | 1.46g | 9% | |
| Protein | 1.03g | 3% | |
| Vitamin C | 6.1mg | 16% | |
| Iron | 0.5mg | 5% | |
| Calcium | 26.1mg | 4% | |
* 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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