Ingredients

• 3  lb. green beans and/or yellow wax beans
• 3  cups water
• 3  cups cider vinegar
• 1  Tbsp. pickling salt
• 3  Tbsp. snipped fresh dill
• 1/2  tsp. cayenne pepper
• 6  cloves garlic, sliced

Directions

1. Wash beans; drain. Trim ends, if desired. Place beans in an 8-quart Dutch oven or kettle. Add boiling water to cover. Return to boiling. Cook, uncovered, for 3 minutes. drain.

2. Place beans in an extra large bowl.

3. In a large saucepan combine the 3 cups water, the vinegar, pickling salt, dill, red pepper, and garlic. Bring to boiling. Pour over beans in bowl. Cool to room temperature. Cover and chill at least 4 hours before serving. Store in refrigerator for up 2 weeks. Makes: 40 servings