2 lb. green beans
1 c. white vinegar
2 tbsp. pickling salt
2 tsp. dill weed
1/4 tsp. cayenne
2 cloves garlic

Wash and drain beans; trim ends. Cover beans with boiling water; cook 3 minutes. Drain; pack lengthwise into hot jars.

In saucepan, combine vinegar, 3 cups water, pickling salt, dill weed, cayenne and garlic. Bring to boil. Cover beans with liquid. Adjust lids and process in water bath 10 minutes. Makes 4 pints.