Summer Flavors - Dilly Beans

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?!