Marjean Ridley loved to cook and share with her friends. Her kids loved the dilly green beans as a snack. She and her friends loved to experiment with different ways to prepare food. Marjean and her sister, Sharon, were always trading recipes. This recipe also works well with asparagus.

• Green beans or asparagus sufficient for the intended number of pints
• 1/4 teaspoon Cayenne pepper flakes per pint
• 2 cups white vinegar
• 1/4 cup salt

• 1 clove of garlic for each pint
• 1 teaspoon dill seed per pint
• 2 cups water

1. Wash and snap asparagus or green beans. Boil 10-minutes with enough water to cover. Blanch in cold water.
2. In a sauce pan bring water, vinegar and salt to a boil. Stir to dissolve salt.
3. Slice clove of garlic and place in steralized jars. Add Cayenne pepper flakes and dill seed.
4. Pack vegetables into jars. Add hot syrup leaving 1/2-inch headroom. Process in hot water bath to seal for a time appropriate to your elevation.