Pickled Dill Beans

2 lbs green beans
1 c. white vinegar
2 T. pickling salt
2 t. dill weed
1/4 t. cayenne pepper
2 cloves crushed garlic

Wash and drain beans, snipping off yucky ends. Cut to fit jars. Cover beans with boiling water and cook 3 minutes. Pack into hot jars leaving 1/2 " head space. In 4-6 qt. pot combine vinegar, 3 c. water, pickling salt, dillweed, cayenne pepper, and garlic. Bring to boil. Cover beans with pickling liquid leaving 1/2" headspace. Adjust lids. Process in boiling water bath for 10 minutes. Makes 4 pints. Will be ready to eat in 4-6 weeks.