Dilly Beans(Pickle)

2 pounds green beans -- trimmed

1 teaspoon 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 4 hot pint jars leaving 1/4 inch head space. To each jar add: 1/4 teaspoon cayenne pepper, 1 head dill and 1 clove garlic.

Combine remaining ingredients and boil. Pour boiling hot over beans leaving 1 /4 inch head space. Adjust caps and process 10 minutes in water-bath canner.

Note: Let beans stand at least 2 weeks to allow flavor to develop.

busted by sooz