Pickle Recipes - Snap Beans

2 Pounds Trimmed Snap Beans
6 small dried chile peppers
6 garlic cloves, corsely chopped
12 crushed black peppercorns
6 dill heads
1/2 cup pickling salt
3 quarts water

Layer the beans, peppers, garlic, peppercorns and dill in a 1 gallon jar.
Dissolve the salt into the water.
Power enough brine over the beans to cover them.
Put a freezer bag into the mouth of the jar and fill the bag with brine and seal the bag.
Within 3 days you should see tiny bubbles forming in the jar. Skim off any skum that forms and rinse the bag daily.
The pickles will be ready in about 2 weeks when the bubbles have stopped and the beans are sour.
Remove the brine bag, skim off any skum and cap the jar. Store the jar in the fridge.