- In each jar place- 1 head dill, 1 tablespoon
pickling spice, 1 Tablespoon mustard seed, 1 dried
chile pepper, 2 cloves garlic, and 1/8 teaspoon
alum.
- Pack beans in jar in a standing position
- Ladle hot brine into jars leaving 1/2 inch head
space.
- Screw on lids and process in hot water bath 4 min.
- Store 2 weeks (at least) before eating.
Originally Submitted
7/6/2020
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