Green beans
1/2 tsp. red cayenne pepper
1 clove garlic
1 head dill
2 c. water
2 c. cider vinegar
1/4 c. canning salt

Pack raw green beans in hot pints. To each pint add 1/2 tsp. red cayenne pepper, 1 clove garlic and 1 head dill. Put 2 c. water, 2 c. cider vinegar (not white) and 1/4 c. canning salt in saucepan and boil a minute or two. Pour this into jars and seal. No need to process, just let set a week or so and enjoy.