2 lb. fresh green beans (Blue Lake variety, round not flat)
4 oz. white vinegar
4 oz. water (or olive juice if available)
2 tsp. salt
2 tsp. red pepper, crushed
2 tsp. mustard seed
2 tsp. granulated garlic or crushed garlic
3 bay leaves
2 tsp. fennel seed (whole)

Cut beans to approximately 5 inches long. Blanche beans in 6 quarts of boiling water (approximately 3 minutes, until bright green). Put in ice immediately to stop cooking. Boil the vinegar, water and salt together. In wide mouth quart jar, put fennel seed, red peppers, mustard seed, garlic and bay leaves. Insert beans upright in jar with spices. Pour boiling vinegar-salt water over beans. Seal tightly and turn jar upside down to cool, then refrigerate for 3 days. Approximate preparation time: 30 minutes. Makes excellent garnish for Bloody Mary's and martini's.