• 1-3/4 pounds fresh green beans, trimmed
• 1 teaspoon cayenne pepper
• 4 garlic cloves, peeled
• 4 teaspoons dill seed or 4 fresh dill heads
• 2-1/2 cups water
• 2-1/2 cups white vinegar
• 1/4 cup canning salt

1. Sterilize jars, (Pints or Quarts) Fill water bath canner, bring the jars to a boil. Tip: you can also use a dishwasher without soap, the dry cycle heat sterilized them.
2. Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars.
3. In a large saucepan, bring water, vinegar and salt to a boil.
4. Carefully ladle hot liquid over beans, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes.
6. Remove jars and cool.

Enjoy!