Ingredients
32
32 servings
- •6 cups water
- •1 cup pickling salt
- •6 cups distilled white vinegar
- •8 heads fresh dill weed
- •0.5 cup pickling spice
- •0.5 cup mustard seed
- •8 dried red chile peppers
- •16 cloves garlic, peeled
- •1 teaspoon alum
- •5 pounds fresh green beans, rinsed and trimmed
Instructions
- 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.
Nutritional Facts
Per 32 servings
- Calories: 42
- Carbohydrate: 7g
- Fat: 1g
- Fiber: 3g
- Protein: 2g
- Sugar: 1g
Related Recipes
Dilled Green Beans
Roasted Green Beans with Dill Vinaigrette
Pickled Green Beans
Crisp Pickled Green Beans
Spicy Dill Pickles
Green Beans with Herb Dressing
Easy Garden Green Beans
Candied Dills
Steamed Fresh Green Beans with Garlic Dill Hollandaise Sauce
Mustard Greens 'n Beans
Lemon Pepper Green Beans
