6 cups water
1 cup pickling salt
6 cups pickling vinegar
(I admit...I used just regular white)
8 heads fresh dill weed
1/2 cup pickling spice
1/2 cup mustard seed
8 dried red chili peppers
(I only had crushed so I used 1/2 tsp)
16 cloves garlic, peeled
1 tsp alum
5 pounds fresh green (I used yellow) beans
rinsed and trimmed.)
(Or mini carrots, i really want to try these!!)
1. Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
2. 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.
3. In each jar place the following: 1 head of dill, 1 tbsp of pickling spice, 1 tbsp of mustard seed, 1 dried chili pepper (1/8 tsp crushed,), 2 cloves of garlic, and 1/8 tsp of alum. Pack beans into the spiced jars in a standing position.
4. Lade 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 at least 2 weeks before eating.
To read other Cooking Thursday posts visit Diary of a SAHM.