3 lbs. green beans
1 1/2 tsp. cayenne pepper
6 cloves garlic
6 dill heads
3 1/4 c. vinegar
3 1/4 c. water
6 tbsp. canning salt

Wash beans; cut ends but leave bean whole. Pack lengthwise in clean, hot pint jars, leaving 1/4 inch headroom. Add 1 clove garlic, 1 head of dill, and 1/4 teaspoon cayenne pepper to each jar. Mix water, vinegar, and salt in enameled or stainless steel pan. Bring to a boil and pour into prepared pint jars. Leave 1/4 inch headroom. Place in boiling water bath (after canning lids are screwed on) for 10 minutes. Do not eat for 2 weeks. Makes 6 pints.