Cooking Thursday~~Dilly Beans

My mom has been making these beans for as long as I can remember.  I thought I'd share this with you.  I got our beans planted late this year, but I think it will be a blessing because they will be ready later...less heat in the kitchen while making these.  ENJOY!

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.