Wash 4 pounds whole green beans and snip off ends. Cut into uniform lengths to fit upright in a pint canning jar.

Combine: 5 c. water 1/2 c. pickling or canning salt

Heat to boiling. Pack raw beans in clean hot canning jars.

To each jar add: 1/2 tsp. dill seed Clove of garlic

Cover beans completely with boiling vinegar and water mixture, leaving 1/2 inch of head room at top of the jar. Release trapped air bubbles and wipe the jar rim. Adjust closure. Process in water bath 10 minutes. Yields 7 to 8 pints.