2 lbs. green beans
1 c. boiling water
3 c. water
1 c. distilled white vinegar
2 cloves garlic, crushed
2 tbsp. pickling salt
2 tsp. dill weed
1/4 tsp. cayenne pepper

Trim ends of beans and cut to fit jars. Place the beans in a kettle, pour the boiling water over them and boil slowly over medium-high heat 3 minutes; drain. Pack lengthwise into clean, dry, hot pint canning jars. Combine the remaining ingredients in a small kettle and bring to a boil. Pour at once over the beans, covering immediately and filling the jars to within 1/4" of the rims. Seal. Process 10 minutes in boiling water bath. Yield: 4 pints.