2 lb. fresh green beans
2 cups white vinegar
2 cups water
2 tbsp. pickling salt
2 tsp. dill weed
4 jalapeno peppers
2 cloves garlic

Sterilize 4 pint canning jars. Put 1/2 teaspoon dill, 1/2 garlic clove and one sliced jalapeno in each jar.

Trim, wash and drain green beans. Cover with boiling water and cook 3 minutes. Drain and pack lengthwise into jars.

Combine water, vinegar and salt, bring to a boil. Pour into each jar to cover entire bean. Put lids on jars.

Process in hot water bath for 10 minutes.

Submitted by: Linda