Dilled Green Beans

Servings: makes about 6 pints

3 lb whole green beans
I½ tsp cayenne pepper
6 garlic cloves
6 dill heads, or 2 T dill seed
31/4 C vinegar
3¼ C water
6 T salt

Wash beans; cut off ends. Pack lengthwise in clean, hot, pint jars, leaving ¼ inch of headroom. Add I clove garlic, I head of dill (or 1 tsp dill seed), and ¼ tsp cayenne pepper to each pint jar. Mix together in an enameled kettle the water, vinegar, and salt; bring to a boil and pour, boiling hot, over the beans in the jars. Leave 1/4 inch of headroom. Adjust the lids and process in a boiling-water bath (212 ° F) for IO min.

Note: It rakes about 2 weeks for the full flavor to develop. Also, the added vinegar raises the naturally low-acid beans to the strong-acid category, so a boiling-water bath is adequate for safe processing.