4 lbs. (about 4 qts.) green beans, whole
1/4 tsp. per pt. jar hot red pepper, crushed
1/2 tsp. per pt. jar mustard seed
1/2 tsp. per pt. jar dill seed
1 clove per pt. jar garlic
5 c. (1 1/4 qt.) vinegar
5 c. (1 1/4 qt.) water
1/2 c. salt

Wash beans thoroughly; drain and cut into lengths to fill pint jars. Pack beans into clean, hot jars; add pepper, mustard seed, dill seed, and garlic. Combine vinegar, water, and salt; heat to boiling. Pour boiling liquid over beans, filling to 1/2 inch from top of jar. Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary. Set jars upright on a wire rack or folded towel to cool. Place them several inches apart.

Processing time is given for altitudes less than 1, 000 feet above sea level.