4 c. water
2 c. water
4 tbsp. salt
4 heads of dill weed
2 qts. green beans
Alum, powdered

Wash green beans and pack in sterile jars with a head of dill in top and bottom of jar. Add alum the size of a pea to each jar.

Boil water, vinegar and salt, pour over beans. Seal tight, set in canner and cover with boiling water. Let stand overnight or until water is cold. Remove from water and store. Wait 6 weeks before using.