Dilly Beans
Ingredients:
- small chile peppers - 12
- fresh dill - 12 sprigs
- cloves garlic, smashed - 12
- whole cloves - 12
- dill seeds - 1/4 c
- mustard seeds - 1/4 c
- kosher salt - 1/4 c
- green beans, ends trimmed to leave 1/2 inch head space in jars - 3 pounds
- apple cider vinegar - 5 c
Instructions:
Sterilized 6 pint size canning jars, in each jar add 2 chile peppers, 2 dill sprigs, 2 garlic cloves, 2 whole cloves, 2 t dill seeds, 2 t mustard seeds and 2 t salt. Tightly pack beans in jars.
In a saucepan, bring vinegar and 5 c water to a boil. Pour hot liquid over beans, seal jars tightly. Place in refrigerator for 2 weeks to allow flavors to develop. Beans will keep, refrigerated, for up to 1 month. Serve with sandwiches or garnish Bloody Mary's.
