2 lb. green beans
Cayenne pepper
4 cloves garlic
4 heads fresh dill
1 tsp. mustard seed
2 1/2 c. white vinegar
2 1/2 c. water
1/4 c. pure granulated salt

Wash beans in several cold waters, then drain and string if necessary. Trim and leave whole. Pack whole into hot sterilized pint jars. To each jar add dash of cayenne, 1 clove garlic, 1 head dill and 1/4 teaspoon mustard seed. Combine vinegar, water and salt in pan and bring to a boil. Pour at once over beans within 1/2 inch of top. Seal at once, then process in boiling water bath 10 minutes. Let beans set at least 2 weeks before serving. Makes about 4 pints.