This recipe is actually for Dilly beans but we also use it for pickled bamboo shoots. Not sure of the original source of the Dilly bean recipe but think it was a old local community cookbook.
Dilly Beans or Pickled Bamboo Shoots
Cook very young beans or bamboo shoot rings, 10 minutes. Chill in ice water. Pack in pint jars. To each jar add:
1 garlic clove
1/8 teaspoon red pepper or one small pod
1 head dill or 1 teaspoon dill seed
Boil and pour over beans or shoots in jar the following:
3 cups vinegar
3 cups water
1/2 cup canning salt
Alum the size of a green pea
Seal and let stand 2 to 3 weeks before using.