Serves: 5
Total Calories: 368
Yield: 8 pints
Prep time:
Cook time:
Total time:
Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes (or use your dishwasher on the rinse/sanitize cycle) and simmer lids in a small saucepan.
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. In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1/2 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum.
Pack beans into the spiced jars in a standing position. 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 (adjust for altitude).
Store for at least 2 weeks before eating.
This Dilly Beans recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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