Add a little spice to these traditional pickled beans.
2 heads fresh dill
2 long hot peppers
2 cloves garlic, peeled
1/2 teaspoon cayenne pepper
1 pound small fresh green beans
1-1/2 cups water
1 cup cider vinegar
2 tablespoons salt
Place 1 head of dill into each of 2 sterilized pint canning jars, along with 1 hot pepper, 1 garlic clove, and 1/4 teaspoon cayenne pepper. Pack beans upright, dividing evenly between the jars. Bring the remaining ingredients to a boil and pour over the beans. Seal and process 15 minutes in boiling water.
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