Dilly Beans

Spicy pickled green beans made the old fashioned way. This was my Grandmother’s recipe, I hope you enjoy!

Original recipe makes 8 pints

Ingredients

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

  • PREP

    30 mins

  • COOK

    5 mins

  • READY IN

    35 mins

Directions

  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 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.
  4. 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.

Nutrition

Calories: 42 kcal
Carbohydrates: 7.2 g
Cholesterol: 0 mg
Fat: 0.9 g
Fiber: 2.9 g
Protein: 2.1 g
Sodium: 3481 mg

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