Pickled Green Beans 2 Recipe

Wash and sterilize FOUR 1 pt. wide mouth jars and lids. Put one garlic clove, one head dill (or 1 T. dill seed), and 1/4 tsp cayenne into bottom of each jar. Turn jars on their side and pack beans tightly into jars. Bring water, salt and vinegar to a rolling boil, pour over beans to 1/2" from top of jar. Wipe rims and put sterilized lids on. Place jars in a canner with a rack and cover completely with water. Hot water bath for 10-15 minutes, after water starts to boil. Remove jars with canning tongs, re-tighten lids, and cool on counter until lids make a popping sound to let you know they are sealed. Wait for at least two weeks to eat.