2 lbs. green beans, fresh, cleaned, trimmed
1 tsp. crushed red pepper
4 cloves garlic
4 heads fresh dill
2 1/2 c. cider vinegar
2 1/2 c. water
1/4 c. pickling salt

Pack beans lengthwise in 4 hot pint jars. Add 1/4 teaspoons red pepper, 1 clove garlic and 1 head dill. In saucepan, combine water, vinegar and salt. Bring to a boil. Pour over beans in jars. Adjust caps. Process 10 minutes in boiling water bath. Wait 2 weeks before eating.