Pickled green beans canned with dill, garlic, and cayenne pepper.

Ingredients

• A mass of green beans, preferably Haricot Vert
• 1/2 tsp crushed red pepper per jar
• 1 clove garlic (cut in half) per jar
• 1 head fresh dill per jar
• 2 cups cider vinegar
• 2 cups water
• 1/4 cup Kosher salt

Steps

1. Pack washed green beans (preferably Haricot Vert) in sterilized pint jars.
2. To each pint add red pepper, garlic and fresh dill.
3. Heat to boiling vinegar, water and salt.
4. Pour mixture over beans and seal with canning jar lids.
5. Must sit for at least 4 weeks before eating.