Spicy Pickled Green and Wax Beans

• Coarse salt
• 1 pound green beans, trimmed
• 1 pound yellow wax beans, trimmed
• 3 cups distilled white vinegar
• 3 garlic cloves
• 1/4 teaspoon cayenne pepper

1. Bring a large saucepan of water to a boil; add salt.
2. Prepare an ice-water bath; set aside.
3. Cook the beans until just tender, about 3 minutes.
4. Immediately transfer with tongs to the ice-water bath.
5. Drain well, and transfer to a large bowl.
6. Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan.
7. Reduce heat; simmer 4 minutes.
8. Pour the brine over the beans.
9. Let cool completely, about 30 minutes.
10. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks more).

salt, green beans, beans, distilled white vinegar, garlic, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/spicy-pickled-green-and-wax-beans-393405 (may not work)