Dilly Snap Beans

1. 1

   In each of 6 sterilized pint-size canning jars, add 2 chile peppers, 2 dill sprigs, 2 garlic cloves, 2 whole cloves, 2 teaspoons dill seeds, 2 teaspoons mustard seeds, and 2 teaspoons salt.

2. 2

   Tightly pack beans in jars.

3. 3

   In a large saucepan over high heat, bring vinegar and 5 cups water to a boil.

4. 4

   Pour hot liquid over beans, seal jars tightly, and refrigerate for 2 weeks to allow flavors to develop.

5. 5

   Beans will keep, refrigerated, for up to 1 month.

6. 6

   Serve with sandwiches or as a garnish for Bloody Marys.

No additional tips available.