2 lbs. whole green beans
2 1/2 c. vinegar
2 1/2 c. water
1/4 c. salt
1/2 tsp. cayenne pepper
1/2 tsp. mustard seed
1 clove garlic, sliced
1 head dill

Wash beans. Sterilize canning jars. Combine vinegar, water and salt in pan. Bring to boil. To hot jars, add hot pepper, garlic, mustard seed, dill and beans, packed vertically. Pour vinegar mixture over beans leaving 1/4" head room. Seal and cook in boiling water bath 10 minutes.