Pickled Green Beans

Wash beans and remove ends and strings. In an uncovered 8-quart pot, cook whole beans in enough boiling water to cover for 5 minutes; drain.

Pack hot beans lengthwise into two hot, sterilized quart canning jars, leaving a 1/2-inch headspace. To each jar, add four cloves garlic; four heads of dill; one jalapeño chile pepper, if desired; and 1 teaspoon cayenne. Set aside.

In a large stainless-steel, enamel, or nonstick heavy saucepan, combine the 2 1/2 cups water, the vinegar and pickling salt. Bring to boiling, stirring until salt dissolves.

Immediately pour hot liquid over beans in jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Store at least 5 days before serving.