Spicy pickled green beans made the old fashioned way. This was my grandmother's recipe, I hope you enjoy!
Ingredients
- water: 6 cups
- pickling salt: 1 cup
- distilled white vinegar: 6 cups
- heads fresh dill weed: 8 piece
- pickling spice: 0.5 cup
- mustard seed: 0.5 cup
- red Chili peppers: 8 piece (dried)
- garlic: 16 clove (peeled)
- alum: 1 tsp
- green beans, rinsed and: 5 pound (trimmed, fresh)
Metric Conversion
Stages of cooking
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Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
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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.
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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.
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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.
