7 pt. jars
4 lbs. whole green beans
1 3/4 crushed dried hot red peppers
3 1/2 tsp. dried dill seed or 7 fresh dill heads
7 cloves garlic, peeled
5 c. vinegar
5 c. water
1/2 c. less 1 tbsp. pickling salt (non-iodized)

Wash beans thoroughly, remove stems and tips, cut in uniform lengths. Stand upright in hot pint jar. In each jar place 1 dill, 1 clove garlic, 1/4 teaspoon crushed hot red pepper. Heat together the water, vinegar and salt. When the mixture boils pour it over the beans, filling each jar 1/2" from the top.

Run a table knife down and around to remove trapped air, adjust lids and process in a boiling water bath at 212 degrees for 10 minutes after it starts to boil. Remove from water and store for two weeks before use. Substitution: 1/3 teaspoon ground cayenne pepper can be used in place of crushed hot red pepper.