Directions:
- Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
- Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.
- In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
- Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.66 Kcal (727 kJ) | ||
| Calories from fat | 23.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 4% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 14181.63mg | 591% | |
| Potassium | 759.6mg | 16% | |
| Total Carbs | 26.14g | 9% | |
| Sugars | 9.22g | 37% | |
| Dietary Fiber | 10.18g | 41% | |
| Protein | 8.2g | 16% | |
| Vitamin C | 44.9mg | 75% | |
| Iron | 4.9mg | 27% | |
| Calcium | 203.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 24.8 Kcal (104 kJ) | ||
| Calories from fat | 3.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 4% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 2025.09mg | 591% | |
| Potassium | 108.47mg | 16% | |
| Total Carbs | 3.73g | 9% | |
| Sugars | 1.32g | 37% | |
| Dietary Fiber | 1.45g | 41% | |
| Protein | 1.17g | 16% | |
| Vitamin C | 6.4mg | 75% | |
| Iron | 0.7mg | 27% | |
| Calcium | 29.1mg | 20% | |
* 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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