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

Pack beans lengthwise in hot canning jars. Add 1/4 teaspoon pepper, 1 clove garlic and 1 dill head (to each jar). Combine remaining ingredients and bring to a boil. Pour boiling hot water over beans, leaving 1/4 inch head space. Adjust caps. Place in cold packer with boiling water for 10 minutes to seal. Yields: 4 pints. Let stand 2 weeks or more before using.

Cayenne pepper - you can use more or less depending on your tastes.