Dilled & Crispy Green Beans

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Dilled and Crispy Green Beans

 

2 pounds fresh green beans, rinsed and trimmed

1 teaspoon powdered alum

1 gallon water

4 teaspoons dill seed

4 teaspoons pickling spice (McCormick)

2 teaspoons mustard seed

8 cloves garlic, crushed, peeled

2 cups water

1/4 cup pickling salt

2 cups distilled white vinegar

 

Directions:

 

Clean and trim beans.

Dissolve alum in 1 gallon water in a stone crock

or glass container.

Place beans in solution.

Cover and let stand 24 hours.

Drain and rinse beans well.

Place beans in a saucepan with 1 cup water.

Cover and cook for 5 minutes. Drain.

Sterilize 4 (1 pint) jars in boiling water for 5 minutes.

Pack beans lengthwise into hot sterile jars.

Divide spices between the 4 jars, adding them to each.

Combine water, pickling salt and vinegar in a large

pot, and bring to a boil.

Ladle hot brine into jars, leaving 1/4 inch space at top.

 

Seal at once according to manufacturers directions.

 

 

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