2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
1/4 c. salt
4 heads dill
2 1/2 c. water
2 1/2 c. vinegar

Pack beans, lengthwise, into hot canning jars, leaving 1/4 inch head space. To each pint add 1/4 teaspoon cayenne pepper, 1 clove garlic, and 1 head dill. Combine remaining ingredients and bring to boiling. Pour boiling liquid over beans, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Makes 4 pints.