2 lb. green beans
1 tsp. cayenne pepper
2 1/2 c. water
1/8 c. pickling spiace
4 heads dill
4 cloves garlic
2 1/2 c. vinegar

Pack beans lengthwise, leave whole, in hot jars, leaving 1/4 inch headspace.

To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic, 1 head dill. Combine water, vinegar, and salt; bring to boil. Pour over beans, leaving 1/4 inch head room.

Adjust hot caps. Process pints 10 minutes in boiling water bath. Makes 4 pints.