Dilly Beans - cooking recipe

Ingredients

1 to 2 lb. green beans
4 cloves garlic
4 heads dill or 4 tsp. dill seed
4 c. vinegar
1/2 c. pickling salt
1/4 tsp. cayenne pepper

Preparation

Clean and snap green beans.
Blanch for 3 minutes.
Pack straight whole beans into pint jars.
Three or four jars should be prepared.
Add a clove of garlic and one head of dill (or 1 teaspoon dill seed) to each pint.
Prepare a pickling liquid from the vinegar, pickling salt and cayenne pepper.
Bring to a boil. Pour this liquid into the jars.
Seal with hot lids.
No further processing is needed.
Beans are ready to eat in three weeks and can be kept indefinitely.