4 pounds green beans
1 teaspoon cayenne pepper
3 1/2 teaspoons whole mustard seed
7 heaeds fresh dill
7 cloves garlic
5 cups cider vinegar
5 cups water
1/2 cup pickling salt
Clean beans thoroughly; drain and pack into 7 sterilized pint jars. Into each jar, put 1/8 teaspoon cayenne pepper, 1/2 teaspoon mustard seed, 1 head dill, and 1 clove garlic. Combine vinegar, water, and salt; bring to a boil; Pour boiling liquid over beans, leaving 1/2 inch headspace. Wipe rims with a damp cloth. Remove air bubbles. Seal according to lid manufacturer’s instructions. Process in a boiling water bath for 10 minutes. Make 7 pints. Source: Miriam B. Loo’s Home Canning Guide.