Fresh green beans
1 clove garlic per jar
1 lg. head dill per jar
1 lg. fresh cayenne pepper (or other hot pepper)
Enough brine for 9 qt jars:
9 c. water
6 c. cider vinegar
3/4 c. canning salt

Pack beans, 1 clove garlic, head of dill and hot pepper in quart jars (beans should be room temperature). Cover with hot brine and water bath for 10 minutes.