Cook whole green beans until they change color. Drain and cool pack in wide mouth pint canning jars. (Place on ends.)

Add to each jar:

1 head fresh dill
1 clove garlic
1 hot pepper (optional)
1 tsp. powdered alum

Bring to boil:

1 qt. vinegar
1 c. salt
3 qts. water

Pour this over beans and seal.