2 lb. fresh, tender green beans

Break tops and stems off beans; leave beans whole.

2 c. water
2 c. white vinegar
3 tbsp. pickling salt

Heat to boiling.

4 heads of dill
4 garlic cloves
Hot red pepper flakes

Pack uncooked beans lengthwise, tightly, in sterilized, hot pint jars. Add 1 head of dill, 1 garlic clove and a pinch of red pepper flakes to each jar. Pour boiling liquid over and seal jars immediately with hot lids.

Makes 4 pints. Dilly Beans will be ready to eat in 6 to 8 weeks.