3 lb. green beans
6 cloves garlic, peeled, halved
3 tsp. mustard seeds
1 1/2 tsp. peppercorns
12 lg. sprigs fresh dill or 3 tsp. dill seeds
3 c. cider vinegar
3 c. water
1/4 c. pickling salt

Wash and sterilize six 1 pint jars and closures. Snap beans, cut in 4 1/2 inch lengths, and pack vertically in jars, filling centers with odd lengths. Add: 2 halves garlic, 1/2 tsp. mustard seeds, 1/4 tsp. peppercorns, 2 sprigs fresh dill (or 1/2 tsp. dill seeds) to each jar. Heat vinegar, water, and salt to boiling, then pour into jars, filling to within 1/4 inch of the top. Wipe rims and seal. Process in hot water bath for 5 minutes. Tighten seals if necessary. Cool, check seals, label and store in a cool, dark, dry place 4 to 6 weeks before serving.