from the Mary Day

2 lbs green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill
2-1/2 cups water
2-1/2 cups vinegar
1/4 cup salt

Pack beans, lengthwise, into hot pint jars, leaving 1/2 inch headroom. To each pint add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head of dill. Combine remaining ingredients and bring to a boil. Pour boiling hot mixture over beans, leaving 1/4 inch headroom. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: 4 pints.

For best flavor let the canned beans stand for at least two weeks before serving. This allows the flavor to develop. And don’t worry if they look shriveled! They’ll plump up! Enjoy