In each quart jar place:

Beans lengthwise
1 hot pepper or 1 tsp. cayenne pepper
1 clove garlic
1 head of dill or 1/2 tsp. dill seed

Boil together.

2 1/2 c. water
2 1/2 c. white vinegar
1/4 c. salt (canning)

Pour boiling solution over beans in jar leaving 1/4 inch space in top. Put lids on and seal. No processing needed. Make sure when cool they are sealed. Let stand for 2 or 3 weeks and paste.