2 lbs. sm. tender green beans
4 cloves garlic
2 c. water
2 c. white vinegar
1 tsp. red pepper
4 lg. heads dill
1/4 c. pickling salt

Stem green beans and pack uniformly into hot sterilized jars. To each pint add 1/4 teaspoon red pepper, 1 clove garlic and 1 head dill. Heat together water, salt and vinegar. Bring to a boil. Pour over beans. Makes 4 pints.