For 4 pints:
2 pounds young and tender green or yellow beans
2 teaspoons cayenne pepper
4 cloves garlic, peeled
4 heads dill
2 1/2 cups water
2 1/2 cups white or cider vinegar
1/4 cup salt
Using 4 scalded pint jars, tightly pack beans vertically, leaving 1/4-inch headspace. To each jar add 1/4 teaspoon cayenne pepper, 1 clove garlic, and 1 head of dill. Combine water, salt and vinegar and bring to a boil. Pour over beans, allowing 1/2-inch headspace. Cap with sterile seals and rings. Process 20 minutes in a boiling water bath.