2 lbs. half runner beans (string, but do not break)
1 tsp. ground red pepper
4 cloves garlic
1 tsp. dried dill weed
2 c. water
1/2 c. coarse salt
2 c. white vinegar

In 4 sterile pint jars, stand the beans on end. Fill the jars tightly. Divide the pepper, garlic and dill weed evenly into jars. Bring water, salt and vinegar to a rolling boil and pour over beans and seal. Ready to eat in about 4 days.