Bruce Barone

Who knew how good these would be—and how wonderful in a Bloody Mary. From Country Living; via The Beekman 1802 Heirloom Vegetable Cookbook © 2011 by Brent Ridge, Sandy Gluck, Josh Kilmer-Purcell.

• 1 bunch(es) fresh dill (from my garden)
• 2 clove(s) garlic, peeled
• 1 teaspoon(s) yellow mustard seeds
• 1 teaspoon(s) dill seeds
• 1/4 teaspoon(s) cayenne pepper
• 1 pound(s) green beans, ends trimmed
• 1 1/3 cup(s) cider vinegar
• 1 1/3 cup(s) water
• 2 tablespoon(s) kosher salt
• 1 tablespoon(s) sugar

1. Place 2 pint-size canning jars and their lids in a pot of boiling water and heat for 1 minute. Lift out, drain, and place on the counter. Divide fresh dill, garlic, mustard seeds, dill seeds, cayenne, and green beans between the 2 jars, packing beans in lengthwise.
2. In a small saucepan, combine vinegar, water, salt, and sugar and bring to a boil over high heat, stirring until salt and sugar dissolve.
3. Pour boiling liquid over the green beans and seal. Cool on a wire rack and refrigerate 2 days before serving.
4.