Ingredients

• 6 cups water
• 1 cup pickling salt or less to taste
• 6 cups distilled white vinegar
• 8 heads fresh dill weed
• 0.5 cups pickling spice
• 0.5 cups mustard seeds
• 8 drieds red chile peppers
• 16 cloves garlic , peeled
• 1 teaspoon alum
• 5 pounds fresh green beans , rinsed and trimmed

Instructions

1. 1 Gather all ingredients.
2. 2 Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
3. 3 Combine water, pickling salt, and vinegar in a large pot; bring to a boil. Reduce heat to low, and keep at a simmer while you pack the jars.
4. 4 Place the following in each jar: 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.
5. 5 Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark place for at least 1 week before eating.

Nutrition per serving