2 lbs. green beans
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill
1/4 c. canning salt
2 1/2 c. water
2 1/2 c. vinegar

Pack clean cut beans lengthwise into hot jars, leaving 1/4 inch headspace. To each pint add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head of dill. Combine remaining ingredients and bring to a boil. Pour boiling liquid over beans, leaving 1/4 inch headspace; adjust caps.

Process pints and quarts for 10 minutes in boiling water bath. Yield: 4 pints. Wait 4-6 weeks before opening.