Put into sterile pint jars:

1 lg. flower dill
1/4 tsp. red cayenne pepper (optional)
1 lg. garlic clove

Pack beans in very tight. I use long straight beans. Put bean and jar in pan of hot water while brine is heating so they will be real hot to seal.

Bring brine to boil and pour over beans and seal.

BRINE:

3 c. water
3 c. vinegar (at lest 5% acidity)
3/8 c. coarse salt

Let stand at least 3 weeks before eating.