2 lb. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill weed
1/4 cup canning (pickling) salt
2 1/2 cups water
2 1/2 cups white vinegar

Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space. For each pint, add 1/4 tsp. cayenne, 1 clove garlic, and 1 head dill.

Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.

Yields about 4 pints or 2 quarts.