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Categories:Viewed: 30 - Published at: 9 years ago
Ingredients
- 5 to 6 qt. green beans, cleaned and strung
- 10 to 12 heads dill weed
- 1 clove garlic
- alum
- 1 qt. vinegar
- 2 qt. water
- 1/4 c. table salt
Method
- Leave beans whole; cook until barely tender.
- Pack in jars with a head of dill (stalks or leaves will do), a piece of garlic the size of a pea or less and pinch of alum for crispness.
- Boil vinegar, water and salt solution and pour over beans in jar. Process in hot water bath for 15 minutes.
