1 Case 16 lbs Green Beans 1 Gallon Champagne Vinegar 1 Gallon Water 8 Ounce whole Dill, fresh 8 Ounce whole Garlic 2 Ounce whole Black Pepper 4 Ounce whole Mustard Seed 1 Pound sliced Jalapeno 1/4 Gallon granulate Sugar
Bring water, Cider Vinegar, Jalapenos and Peppercorns to a boil. Add Sugar stirring with a whisk to fully incorparate and simmer 10 minutes. Strain and cool liquid completely. Place Green Beans, Dill and Garlic in a 3 Gallon Cambro and pour liquid over. Let pickle, fully submerged 48 hours.