Email to Cat      

Dilly Snap Beans

Source of Recipe

From "Sara Foster's Southern Kitchen" by Sara Foster


Recipe Introduction

"My dad used to make these crisp and vinegary dilly beans every summer, in those fleeting moments between the time the bean bushes bear fruit and the grazing deer eat their fill. My sister has since taken over this tradition, and the few precious jars she gives us each year are worth their weight in gold."

List of Ingredients

â—¦ 12 small chile peppers
â—¦ 12 sprigs fresh dill
â—¦ 12 cloves garlic, smashed
â—¦ 12 whole cloves
â—¦ ¼ cup dill seeds
â—¦ ¼ cup mustard seeds
â—¦ ¼ cup kosher salt
â—¦ 3 pounds green beans or mixed beans, such as wax beans, haricots verts, and pole beans, stem ends trimmed to fit the jars
â—¦ 5 cups apple cider vinegar
â—¦ 5 cups water


Recipe

If preserving the beans, sterilize six 1-pint heat-tempered canning jars.

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. Tightly pack the beans in the hot jars, leaving about ½ inch of headspace to ensure a proper seal.

Combine the vinegar and water in a large saucepan over high heat and bring to a boil. Pour the hot liquid over the beans, maintaining the ½-inch headspace.

For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving. Store in the refrigerator until ready to serve, or for up to 1 month.

For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal. 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. Refrigerate after opening.

Makes about 6 pints