Zydeco Green Beans
Contributed by Meg
Source: Orlando Sentinel, Thursday August 12, 1999
Yields: 6 pints

6 garlic cloves
6 tsp yellow mustard seeds
3 lbs haricots verts or other young, tender, very thin green beans -
trimmed if necessary, to 4 inches.
6-12 small fresh chilies or dried chilies (use gloves when handling..trust
me on this one)
6 dill heads (matured tops of dill that contain seeds and sprigs of baby
dill) optional
3 1/2 cups white wine vinegar
3 1/2 cups water
2 TBSP pickling salt

1.  Into each of 6 sterile pint mason jars, put 1 sliced garlic clove and 1
tsp mustard seeds.  pack beans vertically into jar, adding 1 or 2 chilies
and dill (optional).

2.  In a nonreactive saucepan, bring vinegar, water and salt to a boil.
Pour hot liquid over beans, covering them completely.  Close jars and
refrigerate atleast 1 month before eating.  Keep refrigerated.