4 lbs. (about 4 qts.) whole green beans
1/4 tsp. per pint jar hot red pepper, crushed
1/2 tsp. per pint jar mustard seed
1/2 tsp. per pint jar dill seed
1 clove per pint jar garlic
5 c. (1 1/4 qts.) vinegar
5 c. (1 1/4 qts.) water
1/2 c. salt

Wash beans thoroughly; drain and cut into lengths to fill pint jars. Pack beans into clean, hot jars; add pepper, mustard seed, dill seed and garlic. Combine vinegar, water and salt; heat to boiling. Pour boiling liquid over beans, filling to 1/2 inch from top of jar. Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary. Set jars upright on a wire rack or folded towel to cool. Place them several inches apart.