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

Wash beans, drain. Cut beans to fit lengthwise into jars. In a pan, cover beans with boiling water and cook 3 minutes. Drain. Pack lengthwise into hot jars, leaving 1/2 inch head space.

In another saucepan, combine vinegar, 3 cups water, salt, dill weed, cayenne and garlic. Bring to a boil. Cover beans with liquid, leaving 1/2 inch head space. Seal. Process in boiling water bath 10 minutes. Start timing when water returns to a boil. Makes 4 pints.