Pickled Green Beans

Ingredients:

1 3/4 pounds fresh green beans, ends trimmed

1 teaspoon cayenne pepper, divided

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

Directions:

Pack whole beans into four hot 1-pint jars to within 1/2" of the top. Add 1/4 teaspoon cayenne, 1 garlic clove, and 1 teaspoon dill to each jar.

In a large saucepan, bring the water, vinegar and salt to a boil. Carefully ladle the hot mixture over the beans, leaving 1/2" headspace. Remove air bubbles, wipe the rims and adjust the lids. Process for 10 minutes in a boiling-water canner.

Yields: 4 pints