Directions:
- Cut beans to size you enjoy or keep whole.
- Cook beans in salted boiling water for 3 minutes add onion and cook 2 more minutes.
- Bring to a boil the water, vinegar, salt, sugar, dill and pepper flakes.
- Drain and pack well into sterilized jars I used 2-24 ounce jars.
- Leaving 1/2 inch headspace.
- Add 1/4 teaspoon pickle crisp in each jar.
- Pour the boiling vinegar mixture over beans leaving 1/2 inch headspace.
- Wipe rims and place lids.
- Process in water bath 5 minutes, timing after water comes back to a boil.
- Remove from bath and leave sit over night in a draft free spot. Check lids. If not sealed refrigerated.
- Give two weeks for flavors to blend.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.2 Kcal (482 kJ) | ||
| Calories from fat | 0.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 1166.93mg | 49% | |
| Potassium | 56.1mg | 1% | |
| Total Carbs | 4.75g | 2% | |
| Sugars | 7.96g | 32% | |
| Dietary Fiber | 6.22g | 25% | |
| Protein | 3.26g | 7% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 2.9mg | 16% | |
| Calcium | 134.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 30.26 Kcal (127 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 306.5mg | 49% | |
| Potassium | 14.73mg | 1% | |
| Total Carbs | 1.25g | 2% | |
| Sugars | 2.09g | 32% | |
| Dietary Fiber | 1.63g | 25% | |
| Protein | 0.86g | 7% | |
| Vitamin C | 2.3mg | 15% | |
| Iron | 0.8mg | 16% | |
| Calcium | 35.3mg | 13% | |
* 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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