Dilled green beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh green beans |
| 1 | teaspoon | Powdered alum |
| 1 | gallon | Water |
| ½ | teaspoon | Minced garlic cloves |
| 4 | teaspoons | Dill seed |
| 2 | teaspoons | Mustard seed |
| 1 | teaspoon | Crushed red pepper |
| 2 | cups | Water |
| 2 | cups | Vinegar |
| ¼ | cup | Pickling salt |
Directions
Wash beans and trim ends. Place in stone crock or bowl. Dissolve alum in the 1 gallong of water and pour over beans. Let stand 24 hours. Drain and rinse. Put beans in saucepan and add about 1 cup water. Cover and simmer 5 minutes. Drain. Pack lengthwise into hot steril jars. To each jar, add ⅛ tsp garlic, 1 tsp dill seed, ½ tsp mustard seed and ¼ tsp red pepper. Combine remaining ingredients and bring to boil. Pour over beans lieaving ¼ inch head room. Seal in sterilized jars. Store in cool dark place and allow to cure for 4 weeks before serving. Origin: Sharon Stevens. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-05-95