2 lbs. 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 4 hot pint jars leaving 1/4 inch head space. To each jar add: 1/4 teaspoon cayenne pepper, 1 head dill and 1 clove garlic.

Combine remaining ingredients and boil. Pour boiling hot over beans leaving 1/4 inch head space. Adjust caps and process 10 minutes in water-bath canner.

Note: Let beans stand at least 2 weeks to allow flavor to develop.