Just like my Grama used to make.
Crazy good in Bloody Mary's!
Dilly Snap Beans
active time: 15 minutes
total time: 20 minutes plus chilling
makes: 6 pints
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, ends trimmed to leave 1/2 inch head space in jars
5 cups 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. Tightly pack beans in jars.
2. In a large saucepan over high heat, bring vinegar and 5 cups water to a boil. Pour hot liquid over beans, seal jars tightly, and refrigerate for 2 weeks to allow flavors to develop. Beans will keep, refrigerated, for up to 1 month.
from Sara Foster's Southern Kitchen Cookbook
A little folklore:
I don't mean to be indelicate but my southern Grama swore by these at a gal's
"that time of the month".
Maybe it was just the Bloody Mary's?!