Ingredients
Directions
- Bring vinegar, water, salt, sugar, peppercorns and garlic to a boil over medium heat, stirring occasionally so the sugar dissolves. Add beans and cook for 2 minutes. Remove from heat
- Meanwhile, prep the dill and place in bottom of a 1-quart heatproof, resealable container or jar
- Take beans out of vinegar mixture and place in container. Pour hot vinegar mixture over beans and dill. Make sure liquid covers the beans. Let cool, then cover and chill at least 2 hours before serving
Cooking Tips
These are refrigerated pickles and will keep chilled in a resealable container for up to 3 weeks.
Nutritional Facts
- Serving Size: 1
- Servings Per Recipe: 2
- Amount Per Serving: Calories 565
- Total Fat 11.3g (14% Daily Value)
- Saturated Fat 1.1g (5% Daily Value)
- Cholesterol 0mg (0% Daily Value)
- Sodium 7608mg (331% Daily Value)
- Potassium 7863mg (167% Daily Value)
- Carbohydrate 97.9g (36% Daily Value)
- Dietary Fiber 27.2g (97% Daily Value)
- Sugars 14.9g
- Protein 38.6g.
