2 lbs. tender green beans
1 tsp. red pepper
4 cloves garlic
4 lg. heads fresh dill or 4 tsp. dill weed
2 c. water
1 pt. vinegar
¼ c. salt

Wash and stem green beans.  Pack uniformly in hot sterilized jars.  To each pint add ¼ t. red pepper, 1 clove, 1 dill.  Combine water, salt and vinegar in pot and bring to a boil.  Pour over beans and seal at once.  Process in boiling water five minutes.