Dilly Snap Beans

By cu6t4ie

Ingredients

• 12 small chile peppers
• 12 sprigs fresh dill
• 12 garlic cloves,smashed
• 12 whole cloves
• 1/4 cup dill seeds
• 1/4 cup mustard seeds
• 1/4 cup kosher salt
• 3 pounds green beans,ends trimmed to leave 1/2 inch headspace in jars
• 5 cups apple cider vinegar

Preparation

Step 1

1. In each of 6 sterilized pint-size canning jars,add 2 peppers,2 dill sprigs 2 garlic cloves,2 whole cloves,2 tsps.dill seeds,2 tsps. mustard seeds, and 2 tsps. salt.Tightly pack beans in jars.

2. In a large saucepan over high heat,bring vinegar and 5 cups water to a boil.Pour hot liquid over beans,seal jars tightly,and refrigerate for 2 weeks to allow flavors to develop.Beans will keep,refrigerated, for up to 1 month.