2 pounds green beans
2 1/2 c vinegar
2 1/2 c water
1/4 c canning salt
1 tsp cayenne pepper, divided
4 cloves garlic, divided
4 heads dill, divided
Trim ends of green beans. Combine vinegar, water and salt in a large saucepot. Bring to a boil. Pack beans into hot jars, leaving 1/4-inch headspace. Add 1/4 teaspoon cayene pepper, 1 clove garlic and 1 head dill to each pint. Add 1/2 tsp. cayenne pepper, 2 cloves garlic and 2 heads dill to each Quart. Ladle hot liquid over beans, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner. Yield: about 4 pints or 2 quarts.
*I add jalopenos. I also makes larger batches.
