Tre'S Bloody Mary Pickled Green Beans - cooking recipe

Ingredients

2 lbs green beans, bush (round slim bean not flat)
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt
1 cayenne pepper (per jar) or 1 jalapeno pepper, with seeds no stems (per jar)
4 garlic cloves, peeled
4 heads fresh dill
2 canning jars, one quart (sterilized)

Preparation

Trim ends of green beans. Set lids of jars to boil in water in a small pan. Combine vinegar and water and salt in a large saucepot. Bring to a boil.
Pack beans lengthwise into hot jars, Add 1/4 teaspoon cayenne pepper, or the jalapenos slices, 2 cloves garlic and 2 heads of dill to each quart.
Ladle the boiling vinegar solution over beans. leaving 1/4 inch headspace. Place caps (still hot from the boiling water) on jars. Invert jars till cool.
You can place them in a hot water bath for 10 minutes, if desired. Store in a cool dry place for 4-6 weeks before opening.
After opening keep refrigerated. These are delicious! and non FAT!