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

Pack beans, lengthwise, into hot pint canning 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 boiling. Pour, boiling hot, over beans, leaving 1/4 inch head space. Adjust canning lids. Process pints 10 minutes in boiling water bath. Yield: 4 pints.

NOTE: Let beans stand for 2 weeks before tasting to allow the flavor to develop.