Tre's Bloody Mary Pickled Green Beans

• green beans↗2 lbs

  bush (round slim bean not flat)

• vinegar↗2 1⁄2 cup
• water↗2 1⁄2 cup
• canning salt↗1⁄4 cup
• cayenne pepper↗1

  (per jar) or 1 jalapeno pepper, with seeds no stems (per jar)

• garlic↗4

  peeled

• fresh dill↗4

  heads

• canning jars2

  one quart (sterilized)

Step-by-step instructions

1. 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. 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. 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. 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. 5

   After opening keep refrigerated. These are delicious! and non FAT!