2 lb. fresh whole green beans (ends snapped)
4 cloves fresh garlic
1 tsp. cayenne pepper
4 heads fresh dill

BRINE:

2 1/2 c. water
2 1/2 c. vinegar
1/4 c. kosher salt

Pack beans lengthwise into hot jars, leaving 1/4 inch headspace. To each pint, add 1/4 teaspoon cayenne pepper (more for if you desire a hotter flavor!), 1 clove garlic, and 1 head dill.

Combine the remaining ingredients and bring to a boil. Pour boiling hot, over the beans leaving the 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Let stand 2 weeks before serving. Makes 4 pints.