Cold Dilly Beans

Directions

Blanch beans in boiling water until tender but still crunchy, about 3 to 4 minutes.

Drain and run under cold water immediately to halt cooking.

Place 1 one clove garlic, cayenne to taste and 1½ sprigs dill into each of two sterilized pint jars.

Pack beans upright into the jars, to fit within ¼ inch of the rim.

In a non-reactive saucepan, bring vinegar, water and salt to a boil; pour hot liquid into the jars leaving ¼ inch head space.

Seal and process the jars in a boiling-water bath for 5 minutes.

Store for at least 2 weeks in a cool, dark place before eating.

Serve cold from the refrigerator.