Dilly Snap Beans

1. 1

   If preserving the beans, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).

2. 2

   To each jar, add 2 chile peppers, 2 dill sprigs, 2 garlic cloves, 2 whole cloves, and 2 teaspoons each of the dill seeds, mustard seeds, and salt.

3. 3

   Tightly pack the beans in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.

4. 4

   Combine the vinegar and water in a large saucepan over high heat and bring to a boil.

5. 5

   Pour the hot liquid over the beans, maintaining the 1/2-inch headspace.

6. 6

   For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving.

7. 7

   Store in the refrigerator until ready to serve, or for up to 1 month.

8. 8

   For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal (see Know-how, page 291).

9. 9

   Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months.

10. 10

    Refrigerate after opening.

* Per serving · 4 servings · Values may vary.