2 pounds trimmed green beans
1 teaspoon cayenne pepper
4 cloves garlic
4 heads dill
2 cups vinegar
2 cups water
1 cup canning salt
1. Pack beans lengthwise into hot pint jars, leaving an inch of head space.
2, To each jar, add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill.
3. Combine vinegar, water, and canning salt in a large sauce pot. Bring to a boil. Pour hot liquid over beans, leaving an inch of head space in each jar. Remove bubbles. Adjust caps.
4. Process for 10 minutes in boiling water bath.