Dilly Beans Recipe: Easy Pickled Green Beans

Ingredients

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

Instructions

1. Get all of your ingredients ready.
2. Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes to ensure they are clean.
3. In a large pot, mix water, pickling salt, and vinegar. Bring the mixture to a boil, then reduce the heat to low, keeping it at a simmer while you fill the jars.
4. Put these items into 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 the beans tightly into the spiced jars, standing them upright.
5. Carefully pour the hot brine into the jars, leaving about 1/2 inch of space at the top. Tightly screw the lids onto each jar.
6. Put a rack at the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water, spacing them 2 inches apart. Add more boiling water until the jars are covered by at least 1 inch. Return to a rolling boil, cover, and process for 10 minutes.
7. Take the jars out of the stockpot and let them sit, leaving several inches between them, for 12 to 24 hours. Gently press the center of each lid to check that it doesn't move. Remove the rings for storage and keep in a cool, dark place for at least 1 week before enjoying.

Nutrition

• Calories: 42 kcal
• Fat Content: 1 g
• Fiber Content: 3 g
• Sugar Content: 1 g
• Sodium Content: 3481 mg
• Protein Content: 2 g
• Carbohydrate Content: 7 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g