2 lb. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill
2 1/2 c. water
2 1/2 c. vinegar
1/4 c. salt

Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space to each pint. Add 1/4 teaspoon cayenne pepper, 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. Makes about 4 pints. Let beans stand for 2 weeks before tasting to allow the flavor to develop.