2 lbs. sm. tender green beans
1 tsp. red pepper
4 cloves garlic
4 lg. heads of dill (or 2 tsp. dill seed)
2 c. water
1/4 c. salt (may be reduced in amt. if desired)
1 pt. vinegar

Stem green beans and pack uniformly into hot, sterilized jars. To each jar add 1/4 teaspoon red pepper, 1 clove garlic and dill seed or dill weed. Heat together water, salt, and vinegar. Bring to boil. Pour over beans. Seal at once. Process in boiling water bath (212 degrees) for 5 minutes. Makes 4 pints.