4 lbs. whole green beans (4 qts.)
1/4 tsp. crushed hot red pepper, per pt. jar
1/2 tsp. mustard seed per jar
1/2 tsp. dill seed per jar
1 clove garlic, per pt.
5 c. vinegar, 5% acidity (newly purchased)
5 c. water
1/2 c. salt

1. 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 to each jar.

2. Combine vinegar, water and salt; heat to boiling. Pour boiling liquid over beans, filling to 1/2 inch from top of jar. Adjust hot jar lids and screw- top bands.

3. Process in boiling water bath canner for 5 minutes (start counting processing time as soon as water in canner returns to boiling).

4. Remove jars. Set jars upright on a wire rack or folded towel to cool. Place them several inches apart.