Green beans, whole or cut in 1 inch lengths (about 4 lbs.)
Hot red pepper, crushed - 1/4 tsp. per pt. jar
Mustard seed, 1/2 tsp. per pt. jar
Dill seed - 1/2 tsp. per pt. jar
Garlic - 1 clove per pt. jar
Vinegar - 5 c. (1 1/4 qts.)
Water - 5 c. (1 1/4 qts.)
Salt - 1/2 c. (canning salt)

Wash beans, drain, fill pint jars. Add pepper, mustard seed, dill seed and garlic.

Combine vinegar, water and salt; heat to boiling. Pour boiling liquid over beans, filling to 1/2 inch from top of jar. Adjust jar lids.

Process in boiling water for 5 minutes (start to count processing as soon as water in canner returns to boiling).

Remove jars and complete seals if necessary. Set jars upright on a wire rack or folded towel to cool. Yields 7 to 8 pints.

Note: Red pepper can be omitted if a more mild taste is desired.