Dilly Beans

Recipe View Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes. Ensure the jars are completely submerged and free of any air bubbles to guarantee proper sterilization.

Recipe View In a large, non-reactive pot, combine the water, pickling salt, and distilled white vinegar. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low and maintain a gentle simmer. (Approximately 5 minutes)

Recipe View Prepare each sterilized jar by placing the following into the bottom of each: 1 head of fresh dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried red chile pepper, 2 cloves of peeled garlic, and 1/8 teaspoon of alum. (Approximately 10 minutes)

Recipe View Tightly pack the fresh green beans into the spiced jars, arranging them in a standing position to maximize space and ensure even pickling. (Approximately 20 minutes)

Recipe View Carefully ladle the hot brine (vinegar mixture) into each jar, leaving a 1/2-inch headspace at the top. This allows for proper sealing during the water bath process. (Approximately 10 minutes)

Recipe View Wipe the rims of each jar with a clean, damp cloth to remove any spills or residue. Securely screw on the lids and rings, ensuring they are tightened firmly but not excessively. (Approximately 5 minutes)

Recipe View Process the filled jars in a boiling water bath for 6 minutes to ensure a proper seal and long-term preservation. After processing, carefully remove the jars and allow them to cool completely on a towel-lined surface. You should hear a 'popping' sound as the jars seal. (Approximately 30 minutes)

Recipe View Store the dilly beans in a cool, dark place for at least 2 weeks before eating. This allows the flavors to fully develop and mature, resulting in a more complex and satisfying taste.