1. Fill a large bowl with ice water. Bring 1 gallon of water to a boil over high heat. Add the beans and the salt and cook until just tender, about 3 minutes. Drains the beans and immediately transfer them to the ice water. Once cool, drain again and dry thoroughly.
2. Heat the dill seeds, mustard seeds, and peppercorns in empty pot over medium heat until fragrant and seeds begin to pop, about 2 minutes. Add the vinegar, water, sugar, garlic, and 1 teaspoon salt and bring to a boil. Reduce the heat to low and simmer until mixture darkens, about 5 minutes.
3. Pour the vinegar mixture through a fine mesh strainer into large bowl; discard the solids. Add the beans and the dill to the vinegar, cover tightly and refrigerate at least 1 hour or up to 2 weeks.
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 8.9mg||0 %|
|Potassium 255.5mg||7 %|
|Total Carbohydrate 85.5g||25 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 81.2g|
|Protein 2.6g||4 %|
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Calories per serving: 350
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