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

Wash beans, drain. Trim ends. Cut beans to fit jars. Cover beans with boiling water; cool 3 minutes. Drain. Pack in hot jar, leave 1/2 head space.

In saucepan combine vinegar, 3 cups water, pickling salt, dill weed, cayenne and garlic; bring to a boil. Cover beans with pickling liquid. Leave 1/2 head space. Adjust lid. Process 10 minutes. Makes 4 pints.