Dilly Pepper Beans
2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill weed
1/4 cup canning/pickling salt
2 1/2 cup water
2 1/2 cups white vinegar
Pack beans, lengthwise, into hot jars, leaving 1/4-inch head space.
For each pint, add 1/4 teaspoon cayenne, 1 garlic clove, and 1 head dill.
Combine remaining ingredients and bring to boiling.
Pour boiling hot over beans, leaving 1/4-inch head space.
Adjust caps.
Process pints and quarts 10 minutes in boiling water bath.
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