dilly beans
 
6 cup  water
1 cup  pickling salt
6 cup  distilled white vinegar
8 head  fresh dill weed
1/2 cup  pickling spice
1/2 cup  mustard seed
16 clove  garlic, crushed, peeled
1 tsp  powdered alum
5 lb.  fresh green beans, rinsed and trimmed
 
sterilize 8 (1 pint) jars in boiling water for 5 minutes. combine water, 
pickling salt and vinegar in a large pot, and bring to a boil. reduce 
heat to low, and keep at a simmer while you pack the jars. in each jar 
place: 1 head of dill, 1 tablespoon pickling spice, 1 tablespoon mustard 
seed, 2 cloves garlic, and 1/8 teaspoon of alum. pack beans in the spiced 
jars in a standing position. ladle hot brine into jars, leaving 1/2 inch 
space at top. screw sterile lids on jars, and process in a hot water bath 
for 6 minutes to seal. store for at least 2 weeks before eating. 
 
 
 
 
(ID: 78686) Mirror: rec.food.recipes: Wed, Jun 25, 2003


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