Dilly Snap Beans

• 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 or mixed beans, such as wax beans, haricots verts, and pole beans, stem ends trimmed to fit the jars
• 5 cups apple cider vinegar
• 5 cups water

1. If preserving the beans, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
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. Tightly pack the beans in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
4. Combine the vinegar and water in a large saucepan over high heat and bring to a boil.
5. Pour the hot liquid over the beans, maintaining the 1/2-inch headspace.
6. For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving.
7. Store in the refrigerator until ready to serve, or for up to 1 month.
8. For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal (see Know-how, page 291).
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. Refrigerate after opening.

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

Taken from www.epicurious.com/recipes/food/views/dilly-snap-beans-383766 (may not work)