Tre'S Bloody Mary Pickled Green Beans

• 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)

1. 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.
2. 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.
3. 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.
4. 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.
5. After opening keep refrigerated. These are delicious! and non FAT!

green beans, vinegar, water, canning salt, cayenne pepper, garlic, dill, canning jars

Taken from www.food.com/recipe/tres-bloody-mary-pickled-green-beans-316262 (may not work)