Dilly Snap Beans

Directions

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