Pickled Green Beans

3 lbs of green beans
8 cloves of garlic
6 cups of white or pickling vinegar
6 cups of water
1/4 cup of pickling salt
8 springs of dill
1/8 teaspoon of cayenne pepper per jar

Wash and trim beans so that they fit in the jars.

Boil vinegar, salt and water and cloves of water. Bring to a rolling boil.
Sterilze and keep hot – 8 – 2 cup jars and rings and lids.
Fill jars with beans, add a sprig of dill, 1/8 of a teaspoon of cayenne pepper and a 1/2 clove of garlic.

Tighten lids on jars and process – cover the jars one inch over the top – bring to a boil and simmer for 10 minutes. They need to rest for about 3 weeks before you eat them.