Directions:
- Cook the beans in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and cool in a bowl of ice water. Strain and set aside in a shallow baking dish.
- In a medium saucepan, combine the vinegars, mustard seeds, peppercorns, salt, sugar, fennel seeds, pepper flakes, garlic, dill and bay leaves over high heat. Bring to a boil, and cook for 1 minute to dissolve the sugar and salt.
- Pour the vinegar solution over the beans to cover completely. Marinate, refrigerated for at least 24 hours. The beans will keep refrigerated for 3 to 4 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 24.6 Kcal (103 kJ) | ||
| Calories from fat | 6.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 1% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 0% | |
| Sodium | 708.92mg | 30% | |
| Potassium | 76.02mg | 2% | |
| Total Carbs | 3.34g | 1% | |
| Sugars | 1.63g | 7% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 50.09 Kcal (210 kJ) | ||
| Calories from fat | 12.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 1% | |
|---|---|---|---|
| Cholesterol | 0.67mg | 0% | |
| Sodium | 1443.62mg | 30% | |
| Potassium | 154.8mg | 2% | |
| Total Carbs | 6.8g | 1% | |
| Sugars | 3.32g | 7% | |
| Dietary Fiber | 1.78g | 4% | |
| Protein | 1.5g | 1% | |
| Vitamin C | 7.7mg | 6% | |
| Iron | 0.8mg | 2% | |
| Calcium | 35.9mg | 2% | |
* 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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