Pickled Dill Beans

• 8 quarts wax beans
• 6 teaspoons peppercorns
• 6 sprigs fresh dill
• 6 bay leaves
• 6 grape leaves
• 2 quarts water
• 12 cup salt
• 12 cup vinegar

1. Cook whole beans in boiling salted water for five minutes; drain well.
2. Pack into 6 quart jars with the next four ingredients.
3. Bring water, salt and vinegar to the boil; fill jars.
4. Cover and let stand in refrigerator for two days before eating.
5. Will keep about two weeks in the refrigerator.

wax beans, peppercorns, dill, bay leaves, grape leaves, water, salt, vinegar

Taken from www.food.com/recipe/pickled-dill-beans-331673 (may not work)