Dilly Snap Beans

• 12 chile peppers
• 12 sprig fresh dill
• 12 clove garlic
• 12 whole cloves
• 1/4 c. dill seeds
• 1/4 c. mustard seeds
• 1/4 c. kosher salt
• 3 lb. green beans
• 5 c. apple cider vinegar

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. Tightly pack beans in jars.
3. In a large saucepan over high heat, bring vinegar and 5 cups water to a boil.
4. Pour hot liquid over beans, seal jars tightly, and refrigerate for 2 weeks to allow flavors to develop.
5. Beans will keep, refrigerated, for up to 1 month.
6. Serve with sandwiches or as a garnish for Bloody Marys.

peppers, dill, clove garlic, cloves, dill seeds, mustard seeds, kosher salt, green beans, apple cider vinegar

Taken from www.delish.com/recipefinder/dilly-snap-beans-recipe-clv0711 (may not work)