Dilly Beans

  • 6 cups water
  • 1 cup pickling salt
  • 6 cups distilled white vinegar
  • 8 heads fresh dill weed
  • 1/2 cup pickling spice
  • 1/2 cup mustard seed
  • 8 dried red chile peppers
  • 16 cloves garlic, peeled
  • 1 teaspoon alum
  • 5 pounds fresh green beans, rinsed and trimmed


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.

Taken from allrecipes.com