2 lbs. sm. tender green beans (need to be from 1st or 2nd picking)
2 c. water
1/4 c. salt
2 c. vinegar
1/4 tsp. red pepper (put in each wide mouth qt. jar)
Garlic (place 1 clove in each wide mouth quart jar)
Dill (place fresh springs in each jar also)

Stem green beans and pack uniformly in hot sterilized jars. Heat the brine to boiling and pour over beans, seal at once, doing 1 jar at a time. Water bath for 5 minutes.