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

Wash beans, drain. Trim ends. Cut beans to fit pint jars. Cook beans in a large amount of boiling water, uncovered, for 3 minutes. Drain. Set aside.

In 4 to 6 quart kettle or Dutch oven, mix 3 cups water, vinegar, salt, dill weed, cayenne and garlic; bring to boiling. Pack beans lengthwise into hot, clean pint jars; leave 1/2 inch headspace. Pour hot pickling liquid over beans; leave 1/2 inch headspace. Adjust lids. Process in boiling water bath 10 minutes. (Start timing when water returns to boil.) Makes 4.