Dilly Beans

• 6 cups water
  
  
  
• 1 cup pickling salt
  
  
  
• 6 cups distilled white vinegar
  
  
  
• 8 heads fresh dill weed
  
  
  
• ½ cup pickling spice
  
  
  
• ½ cup mustard seed
  
  
  
  
  
• 16 cloves garlic, peeled
  
  
  
• 1 teaspoon alum
  
  
  
• 5 pounds fresh green beans, rinsed and trimmed
  
  

Directions

• Step 1
  Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
  
  
• Step 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.
  
  
• Step 3
  In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed,  2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
  
  
• Step 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.