2 lb. trimmed green beans
4 heads dill
4 cloves garlic
1 tsp. cayenne pepper
2 1/2 c. vinegar
2 1/2 c. water
1/4 c. canning 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 boil. Pour hot liquid over beans, leaving 1/4 inch headspace. Remove air bubbles. Process pints and quarts 10 minutes in boiling water bath. Yield 4 pints.