Fermented Dilly Beans

6 lb green beans

1 whole bulb garlic

Mixed pickling spice

1 -1/4 cups salt

1/2 c pickle starter (I used bubbies pickle juice)

2 bunches of dill

Red pepper flakes

Cover with non-chlorinated water put plate on top to weight down beans.

If a white scum appears on top it's ok. Just skim it off and enjoy your beans. If you can keep your beans in the refrigerator or a cold cellar it will help keep the scum off. Don't refrigerate for about two weeks though to get the bacteria really growing. If it smells like pickles and sour they are good to eat. If they smell really wrong and disgusting they are bad.