Green beans, whole - 4 lbs. (about 4 qts.)
Hot red pepper, crushed - 1/4 tsp. per pint jar
Mustard seed, 1/2 tsp. per pint jar
Dill seed, 1/2 tsp. per pint jar
Garlic - clove per pint jar
Vinegar, 5 c.
Water, 5 c.
Salt, 1/2 c. (you need not use 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 and heat to boiling. Pour boiling liquid over jars, filling to 1/2 inch from top.

Adjust jar lids. Process in boiling water for 5 minutes. Start counting 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 towels to cool. Place them several inches apart.