2 lb. green beans, trimmed and left whole
1 tsp. cayenne pepper
4 cloves garlic
4 heads of dill
2 1/2 c. water
2 1/2 c. vinegar
1/4 c. pickling salt

Pack beans lengthwise into hot 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 over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Allow beans to stand for 2 weeks to allow flavor to develop.