Dilled and Crispy Green Beans
 
2 lb.  fresh green beans, rinsed and trimmed
1 tsp  powdered alum
1 gal.  water
4 tsp  dill seed
4 tsp  pickling spice (mccormick)
2 tsp  mustard seed
8 clove  garlic, crushed, peeled
2 cup  water
1/4 cup  pickling salt
2 cup  distilled white vinegar
 
clean and trim beans. dissolve alum in 1 gallon water in a stone crock or 
glass container. place beans in solution. cover and let stand 24 hours. 
drain and rinse beans well. place beans in a saucepan with 1 cup water. 
cover and cook for 5 minutes. drain. sterilize 4 (1 pint) jars in boiling 
water for 5 minutes. pack beans lengthwise into hot sterile jars. divide 
spices between the 4 jars, adding them to each. combine water, pickling 
salt and vinegar in a large pot, and bring to a boil. ladle hot brine 
into jars, leaving 1/4 inch space at top. seal at once according to 
manufacturers directions. 
 
 
-- 
(ID: 11918) Mirror: rec.food.recipes: Tue, Jul 8, 2003


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